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Chef Fig’s Fish Tacos

Name: Chef Fig's Fish Tacos
Ingredients: 2-3 pounds Mahi Mahi Filets; 24 Corn Tortillas; 8 oz Queso fresco (crumbled); ¼ cup mayo; ¼ cup sour cream; 1 tsp Melinda's Red Savina; 1 tbsp Melinda's Green Sauce; 1 tbsp Melinda's Mango; 1 lime zest and juice; 2 cups red cabbage (thinly shredded); 2 cups green cabbage (thinly shredded); ½ red onion (thinly shredded); 4 green onions (sliced); ½ bunch cilantro (chopped); ¼ cup olive oil; 2 tbsp Melinda's Mango; juice of one lime; 1 tbsp Melinda's Ghost Steak Sauce; 1 tbsp Melinda's Green Sauce; 1 tsp ground paprika; 1 tsp ground achiote or anneto seed; ¼ tsp fish sauce ((optional)); ½ tsp coriander (toasted and ground); ½ tsp cumin (toasted and ground); 1 tsp kosher salt or sea salt; 1 tsp fresh ground black pepper; 2 whole ripe avacados (pealed and pitted); 1 16oz jar Mexican crema; 1 bunch fresh cilantro; 1 lime (juiced)

Chef Fig’s Fish Tacos

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Course: Main Dish

Created by: Chef Fig

Ingredients

Main Ingredients

2-3 pounds Mahi Mahi Filets
24 Corn Tortillas
8 oz Queso fresco crumbled

Slaw Ingredients

¼ cup mayo
¼ cup sour cream
1 tsp Melinda's Red Savina
1 tbsp Melinda's Green Sauce
1 tbsp Melinda's Mango
1 lime zest and juice
2 cups red cabbage thinly shredded
2 cups green cabbage thinly shredded
½ red onion thinly shredded
4 green onions sliced
½ bunch cilantro chopped

Marinade Ingredients

¼ cup olive oil
2 tbsp Melinda's Mango
juice of one lime
1 tbsp Melinda's Ghost Steak Sauce
1 tbsp Melinda's Green Sauce
1 tsp ground paprika
1 tsp ground achiote or anneto seed
¼ tsp fish sauce (optional)
½ tsp coriander toasted and ground
½ tsp cumin toasted and ground
1 tsp kosher salt or sea salt
1 tsp fresh ground black pepper

Avocado-Cilantro Lime Crema Ingredients

2 whole ripe avacados pealed and pitted
1 16oz jar Mexican crema
1 bunch fresh cilantro
1 lime juiced
3 tbsp Melinda's Green Sauce

Instructions

Make Marinade

Mix all marinade ingredients together. Place fish fillets in a ziplock and pour marinade over, place in refrigerator until grilling time. (Marinate 1-4 hours)

Make Cabbage Slaw and Avocado Lime Crema

You can make the slaw dressing the night before, it holds for several days.
You’ll need a large mixing bowl and a smaller one for the sauce. Place the cabbage, cilantro and red onions in the large bowl. In the smaller bowl, mix together mayo and sour cream, juice, zest, chile pepper, Melinda’s Mango Habanero Pepper Sauce
Melinda’s Green Sauce and Melinda’s Red Savina Pepper Sauce. Stir it all up and toss with cabbage mixture. Hold in the refrigerator until serving time. You want it cold and creamy with the hot fish.

Make the Avocado-Cilantro Lime Crema

Place all ingredients (avocado, lime juice, cilantro and Melinda’s Green Sauce) in a blender or Nutri-Bullet and whip into a light fluffy consistency. Place into a squeeze bottle so it can be drizzled all over your tacos.
Place into a squeeze bottle.

Grill the fish

Remove fish from marinade and pat dry. Sprinkle with salt and black pepper and place on a hot oiled grill. Grill first side 3 mins, flip and grill another 3 mins.
Once the fish is done, chop it up into pieces and serve hot with warm corn tortillas, place the slaw on top and drizzle with the crema and a sprinkle of queso fresco!