I know, I usually only post vegan recipes but I have to get over the idea that eating a piece of cheese or posting a fish tacos recipe will force me to be inducted into some hippie hall of shame. You see, I kind of hate labels. I guess if I had to give myself one, I’d say I’m vegan-ish. My body and mind do best without dairy and heavy meats. I know this about myself and so I do what works for me. I do eat fish, cheese, and organic eggs once in a while. When I'm tuned it and listening to my body, it's easy to make the right choices. I know for me personally, when I give myself a label, I don't do as well honoring what my bodies needs on any given day.
The first time I ever made these was on accident. I’m not a cook who measures ingredients. I look up recipes but don’t really follow them. I throw in a little bit of everything and hope for the best. Well, this was the best. Ever. I had tons of people asking for the recipe. The problem is that I didn’t have a true recipe. I had to go back and work on the logistics but I think I finally got it down.
This recipe is my husband’s favorite hands down. It’s super healthy and a great way to get some raw veggies in your daily routine. The pineapple-cilantro slaw makes me heart skip a beat every time I make it. If you’re not a fan of fish, you can always substitute some tofu, mushrooms, black beans or organic meat.
Baja Fish Tacos With Pineapple Cilantro Slaw
2 lb mahi-mahi
1/4 cup olive oil
3 tbsp lime juice
3 tablespoons cilantro
3-5 tsp chili powder (depending on how hot you like it)
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
2 tsp minced garlic
8 corn tortillas
Pineapple Cilantro Slaw
Cut the mahi-mahi into 16 equal slices. Combine the oil, lime juice, chili powder, cilantro, cumin, coriander, and garlic. Coat the mahi-mahi with the marinade and let set for 30 minutes before cooking.
**In the summer we always grill the fish. In the winter, we usually cook it in the oven. I prefer it on the grill though. If you’re doing it in the oven, I recommend wrapping the fish and marinade in some tin foil. Stick it in the oven at 350 degrees for 20-25 mintues.
Place on some warm corn tortillas and top with pineapple cilantro slaw and other fixings that I recommend below!
Pineapple Cilantro Slaw
2 cups fine-shredded red cabbage
2 tsp lime juice
2 tsp honey
2 tbsp minced red onion
1/2 cup diced pineapple
2 tsp minced jalapeños
2 tsp chopped cilantro
Salt, to taste
Combine all ingredients and allow the mixture to sit for at least 30 minutes. A few hours would be the best case scenario. Drain any excess liquid.
Serve with any fixings you like! I recommend some black beans, brown rice, diced avocados and salsa! (If you live in Billings, YOU MUST TRY The Hungry Mexican Salsa from Natural Grocers. Worth every penny.)