Okoboji Fish Tacos of LOVE

Okoboji Fish Tacos of LOVE

Makes 8 servings

ingredients

2 lb mahi-mahi1/2 cup vegetable oil
3 tbsp lime juice
5 tsp chili powder
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 1/2 tsp minced garlic
8 corn tortillas, 8 inches 
1 cup  PICO

Fresh Limes

Cheese

Cabbage

Cilantro

Lets put it together

Preheat a gas grill to medium-high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. 

Cut the mahi-mahi into 16 equal slices.

Combine the oil, lime juice, chili powder, cumin, coriander, garlic, and salt. Coat the mahi-mahi with the marinade.

Grill the fish on the first side over direct heat until the flesh is firm and well-marked, about 2 minutes. Turn the fish and grill until cooked through, about 1 1/2 to 2 minutes more. Flake the fish and let rest.

Grill the tortillas until they have light grill marks and are heated through, about 15 seconds on the first side. Turn the tortillas and grill them until they just start to bubble, another 15 seconds.

Center pieces of grilled fish on each tortilla, and top with the sliced cabbage and  Pico de Gallo. Add a dollop of tarter sauce mixture, fresh lime, cilantro fold in half, and eat.

The Sauce...

1 jar of Tarter Sauce

1 T. Lime Juice

1 t. garlic

2 T. Ranch Dressing

Black Bean Corn Salsa

Yield: Serves 6

ingredients:

1 (15 ounce) can black beans, rinsed and drained
2 ears sweet corn, cooked and kernels removed from cob
3 green onions, sliced
1-2 cloves garlic, minced
2 large tomatoes, seeded and chopped
1 jalapeño, seeds removed and diced
1/3 cup chopped cilantro
Juice of 1 large lime
Salt and pepper, to taste
Tortilla chips, for dipping

directions:

1. In a large bowl, combine black beans, sweet corn, green onions, garlic, tomatoes, jalapeño, cilantro, and lime juice. Stir and season with salt and pepper. Serve with tortilla chips.