Guess what tomorrow is!!!
If you guessed Thursday, you’re right, but it’s not just any Thursday. It’s Cinco de Mayo and that’s a big deal for Mexicans and food bloggers alike. My Pinterest feed has been heavily populated with Mexican-inspired dishes over the last couple of weeks, and scrolling through gave me an intense craving for tacos.
I mentioned a while ago that taco culture is a big deal here in Vancouver. The fact that Google shows me at least 15 taco restaurants within a 10 minute drive of my house further underscores that Vancouverites love their tortillas and corn shells stuffed with all sorts of things, from traditional Mexican fillings to more west coast-inspired ones like roasted yam, BC albacore tuna and ancho rubbed candied wild B.C. salmon (can I have all 3?!)
In honour of Cinco de Mayo, today I’ve got Cajun Mahi Mahi Tacos for you, plus a roundup of a few other mouthwatering ones from around the web.
To make these I used frozen mahi mahi fillets, so if you don’t have fresh fish don’t you worry. I also didn’t have cajun seasoning, but made my own with spices already in my cupboard and I’ve included the recipe below in case you’d like to do the same. In order to make them super flavourful, I gave the defrosted mahi mahi fillets a good rub with cajun seasoning, then pan fried them in a little bit of olive oil and some lime juice. It’ll be hard to resist eating them as soon as they came off the pan, but trust me, the wait is worth it!
The fillings here are a mix of textures – crunchy cabbage, spicy corn and tomatoes, sweet bits of mango, soft avocado and a garlicky sauce that I drizzled over top at the end. All of it together tastes like the bomb diggity, and I’m quite confident that these would go over very well at a Cinco de Mayo party… or for dinner any night of the week. ?
Cajun Mahi Mahi Tacos
Prep Time: 20 mins
Cook Time: 15 mins
Ingredients (4 meal-sized tacos)
- 2 tsp extra virgin olive oil
- 2 mahi mahi fillets, thawed if frozen
- 2 cups shredded purple cabbage
- 1 mango, pitted, peeled and diced
- 1 small avocado, pitted and sliced
- 1 large tomato, diced
- 1 1/2 cups yellow corn
- 2 green onions, white and light green parts
- 2 limes, sliced into wedges
- 1/2 cup torn cilantro (or more, if you really love it!)
- tortillas, gluten-free if necessary
Garlic Avocado Sauce:
- 1 avocado, peeled and pitted
- 1 garlic clove, peeled
- juice of 1 lime
- 1/4 cup packed fresh cilantro leave
DIY Cajun Seasoning (if you don’t have any on hand):
- 2 tsp garlic powder
- 1 tsp each onion powder, smoked paprika, red pepper flakes, dried oregano and dried thyme
- 1/2 tsp cayenne pepper
Rub the mahi mahi fillets with about 1 tbsp cajun seasoning, coating as much as possible.
Pour the olive oil into a frying pan and place over medium heat for 2 minutes. Swirl it around, then add the fish fillets. Squeeze the juice of 1/2 a lime over top and pan fry until opaque in the middle, about 4-5 minutes per side depending on thickness.
Meanwhile, prepare the remaining ingredients as indicated above. Toss the tomato, corn and green onion together with 1 tsp cajun seasoning.
When the fish is ready, remove it from the pan and set it on a cutting board to cool slightly. Keep the pan on the stove (no need to wash yet!) and add the corn mixture along with juice of 1/2 a lime. Stir fry until hot throughout, about 3 minutes.
Chop the fish fillets into bite sized pieces and lay them out on a plate along with all of the other taco fillings.
If you’d like to make the sauce, whirl all 4 ingredients in your blender or food processor until smooth, then transfer to a container or bottle.
Evenly distribute the fillings between tortillas, drizzle with avocado sauce and squeeze with a little more lime juice if desired.
Now, for a few other varieties…
For more, check out my Healthy Taco Recipes Pinterest board.
So tell me…
- Are you doing anything for Cinco de Mayo?
- What fillings are inside your ideal taco? I kind of like the idea of a sushi-inspired taco – ahi tuna, pickled ginger, avocado, edamame, shredded daikon, napa cabbage and some sort of tamari-based sauce… but no wasabi, because I just can’t seem to get on board with that stuff. ?