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Enjoy this recipe from Grilling & Campfire Cooking.
Submitted by: Lynda McCormick from Burkburnett, TX
2 c. cabbage, shredded
3 T. lime juice, divided
2 t. olive oil
1/3 c. fresh cilantro, chopped and divided
1 t. chili powder
1-1/4 lbs. mahi-mahi fillets, 3/4 inch thick
8-8 inch corn tortillas, warmed
1 avocado, halved, pitted and thinly sliced
1/4 c. radishes, sliced
Garnish: sour cream, salsa
In a bowl, toss cabbage with one tablespoon lime juice; set aside. In a shallow dish, mixed oil, remaining lime juice, one tablespoon cilantro and chili powder. Add fish to oil mixture, turning to coat all sides. Let stand for 10 minutes. Spray a countertop grill or stovetop grill pan with non-stick vegetables spray; preheat grill. Add fish and cook for 5 to 7 minutes, turning once, just until cooked through. Remove fish to a plate; break into chunks. Fill each tortilla with cabbage, fish, avocado, radishes and remaining cilantro. Top with sour cream and salsa. Makes 8 servings. | |
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In a bowl, toss cabbage with one tablespoon lime juice; set aside. In a shallow dish, mixed oil, remaining lime juice, one tablespoon cilantro and chili powder. Add fish to oil mixture, turning to coat all sides. Let stand for 10 minutes. Spray a countertop grill or stovetop grill pan with non-stick vegetables spray; preheat grill. Add fish and cook for 5 to 7 minutes, turning once, just until cooked through. Remove fish to a plate; break into chunks. Fill each tortilla with cabbage, fish, avocado, radishes and remaining cilantro. Top with sour cream and salsa. Makes 8 servings. |
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