Recipe: Roosters Mahi Tacos

This article is from the winter 2024 edition of Mobile Baykeeper’s print quarterly, CURRENTS. The magazine is mailed to active members who have given more than $50 in the past year. To get on the magazine’s mailing list, donate here.

Ingredients

• 4 (6oz) Mahi Mahi filets, cut in half

• 8 tortillas (corn or flour)

• 1 small green cabbage, sliced thin

• 2 large jalapeños, sliced thin

• 1 small jalapeño, diced

• 4 tomatoes, diced 

• 1 small white onion, diced

• 2 oz fresh lime juice

• 1/2 cup sour cream

• 1/4 cup mayo 

• Salt and pepper

• 2 oz cup Cilantro, chopped

Directions:

Jalapeno Cabbage Slaw: Combine cabbage, sliced jalapeños and sliced red onion in a bowl. Set aside. 

Pico de Gallo: Combine diced tomato, diced jalapeños, and diced white onion in a bowl. Add 1 oz fresh lime juice and dash of salt. Set aside.

Crema (sauce): Mix together sour cream, mayo, 1 oz fresh lime juice and dash of salt and pepper. Set aside. 

Tacos: Pat the Mahi filets dry with paper towel. Season with salt and pepper. Grill till cooked through. Cook tortillas. Put Mahi in tortiallas and top with crema, slaw, pico de gallo, and cilantro.