Fish Tacos with Zesty Radish Slaw

Ingredients

7 oz. to 10 oz. Mahi Mahi, thawed (2 fillets)

1 teaspoon cumin

½ teaspoon garlic powder

½ teaspoon dried oregano

¼ teaspoon smoked paprika

¼ teaspoon ground pepper

¼ teaspoon Kosher salt

1 tablespoon avocado or olive oil

4 to 6 corn tortillas

1 recipe Zesty Radish Slaw (below)

Shredded cabbage, avocado, lettuce, fresh cilantro, cotija cheese (optional)

Directions

Preheat oven to 375 degrees. Rinse fish and pat dry.  Combine spices in a small bowl.  Add oil and mix to make a paste.  Brush paste on all sides of the fish.  Bake on a parchment lined baking sheet for 20 to 25 minutes or until fillets are cooked through and flake easily when pierced by a fork. 

Heat tortillas until the bubble, on a dry and hot pan.

Divide fish between tortillas.  Top with slaw and other optional toppings. 

 Zesty Radish Slaw Ingredients

1 tablespoon honey

1 clove garlic, minced

Juice of one lime

 1 teaspoon apple cider vinegar

½ teaspoon cumin

½ teaspoon chipotle powder

¼ teaspoon salt

2 tablespoon fresh cilantro, minced

½ cup sour cream

1 cup radish, julienned

1 cup carrot, julienned

½ jalapeno pepper, minced

Zesty Radish Slaw Directions

In a small bowl combine honey, garlic, lime juice, apple cider vinegar, cumin, chipotle, salt, and cilantro.  Fold in sour cream. 

In a medium bowl add radish, carrot, and jalapeno.  Stir in ½ cup of sauce- reserving the rest for the top of your tacos if desired.