fish tacos


Hola fish tacos.

After a week it seemed of gorging on all things Thanksgiving, all I craved was some warm and sunny beach food.  Don't get me wrong. I love love love the holidays, particularly Thanksgiving, but having flown nearly across the country, driven back and forth across a few state lines, consumed more than anyone's fair share, I was DONE. Bring on the green, fresh and light.

Truth is, this meal shows up on our table pretty frequently.  I heart fresh Mexican food in a big way and, thankfully, my family shares in my enthusiasm.  One slight bummer about living in Colorado means that the fish selection is somewhat limited.  I used tilapia in this recipe but if you can get your hands on some sparkling mahi mahi, please do.

fish tacos and mixed greens salad with shaved manchego, pepitas and pomegranate seeds

cabbage salad

2 cups each of shredded red and savoy cabbage

1/8 cup chia seeds (optional)

1/4 cup roughly chopped cilantro leaves

juice of 1 lime

salt and pepper to taste

mix all of the above, cover and let sit in the fridge for a few hours, if possible, before serving.  I like to add chia seeds for texture and other wondrous health benefits (more on that soon) but you can totally leave them out.

chipotle cream sauce

8 oz light or even fat free sour cream

1 chipotle in adobo sauce (meaning ONE from the lovely canned stuff with the sexy lady on the front)  

lime juice and salt to taste

Mix all of the above in a blender until smooth.  I like to use the leftover cabbage salad and mix it with the leftover "cream" sauce for a very yummy Mexican coleslaw.  It will be super spicy but you can always cut it with more sour cream or mayo.


2 large, ripe avocados diced

1/2 cup of quartered grape tomatoes

1/2 small onion diced

1/4 cup cilantro roughly chopped

1 clove of garlic diced

1 bird chili finely diced (you can certainly use a jalapeño but I find most grocery store offerings to lack heat)

1 t ground cumin

juice of 1 medium lime or more to taste


Mix all of the above together to make a somewhat chunky guacamole.


1 1/2 lbs mahi mahi

1 T El Diente Peak Southwestern Seasoning or your favorite chili powder

olive oil 

12 fresh corn tortillas, warmed

coat the fish with the spice rub and lightly brush with oil to prevent it from sticking to the grill.

grill until done and try to get some nice marks on the fish.  Roughly cut up the fish into bite size pieces and serve on a plate with torn cilantro leaves and lime wedges, warmed tortillas, the cabbage, cream sauce and guacamole.

for the salad

mixed greens

a handful or so each of roasted, salted pepitas and pomegranate seeds

1/2 c or more of manchego cheese, shaved with a Y peeler

cilantro dressing (see earlier post for recipe)