Yesterday, I posted the recipes for grilled mahi mahi, with grilled corn and zucchini on the side.
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Today, I’m going to share how to use the left overs to make fish tacos. We had enough for a second dinner and a lunch for the following day. So actually, these ended up being 2 dinners + 1 lunch for each one of us. Sweet!
Here’s what you need to make fish tacos:
1. Grilled fish:
Leftover from day one. Slice into strips along the grain. Drizzle with a little bit of olive oil and lime juice and toast/heat in your oven.
2. Fresh corn salsa:
- 3 medium tomatoes on the vine
- 1 grilled corn on the cob (from day 1)
- 2 tablespoons chopped fresh cilantro
- 1/8 teaspoon salt
- juice of half a lime
Mix all ingredients.
3. Chipotle Aioli sauce:
I used this recipe I found on Food.com . You will need mayonnaise, chipotle chiles in adobo sauce, cilantro, lime, garlic, and cumin.
5. Romaine lettuce:
Chop few leaves.
6. Corn tortillas:
Place 2-4 corn tortillas on a plate, cover with a paper towel, and microwave for 30 seconds.
To Assemble the Fish Tacos:
Now it’s time to eat. Assemble your taco the way you like. I started with some lettuce, then the fish, then avocado, then salsa, then the aioli sauce. Delicious, fresh, and no pots to wash that night!
Will the kids eat this?
This was too messy for my 2-year old. He couldn’t hold a whole taco in his little hands! I cut up the fish, and he had few bites along with some salsa and avocado. I also made some black beans on the side–one of his favorite foods–so he ate mostly those.
I have to admit that while the grilled fish was good, the fish taco dinner was better. It was more flavorful. Since grilling is not going to be an option in few months, we will probably bake or pan-sear the fish instead. The mahi mahi was perfect for the texture and its flavor wasn’t too strong so it didn’t mask the salsa or aioli sauce. If you prefer another fish or can’t find mahi mahi, try tilapia (wild caught or US farmed only), flounder, cod, or any other white flaky fish.