I loved everything about these tacos! Grilled fish topped with a creamy sauce and covered with a crunchy cabbage slaw was perfection in every bite, and luckily there was enough for leftovers!
Mahi Mahi filets, or any kind of flakey white fish such as grouper, sea bass or halibut
olive oil, for drizzling
salt and pepper
Jalapeño- Lime Aioli
1 clove garlic
2 large egg yolks
1 lime (juice and zest)
3/4 cup vegetable oil
1/4 cup olive oil
salt, to taste
1 tbsp jalapeño, minced
1/2 bunch radishes, thinly sliced
2 cups red cabbage, thinly sliced
1 jalapeño, thinly sliced
1 cup cilantro
1/4 cup jalapeño-lime aioli
1 lime, juiced
salt and black pepper, to taste
For the Jalapeño-Lime Aioli: In a food processor, puree the garlic, egg yolks, lime juice and zest, and a pinch of salt. With the processor running, slowly drizzle in the oils until the mixture emulsifies. Stir in the jalapeño. Adjust seasoning to taste.
My sister making the Aioli. So cute :)
For the Radish Slaw: In a large bowl, add the radishes , red cabbage, jalapeño, cilantro, some of the aioli, and juice of 1 lime. Mix. Season with salt and pepper. Cover and place in the refrigerator for an hour before serving.
To serve: Warm the tortillas. Place the fish on the tortilla. Top with a drizzle of aioli. Top with some radish slaw and avocado slices.
Source: The Chew