When Mike and I went to Maui 5 years ago, our friends introduced us to Fish Tacos. I realize these are not new by any means, but at that time they were new to me. And they were delicious. After we left paradise, I've tried them at a few other locations, but nothing quite compares. Until now.
I came across this recipe somewhere and have made them a couple of times. Yum. Freakin Yum. My kids even love them. So, I thought I'd share with you.
Oh, I double this recipe too.
12 oz fresh or frozen skinless fish fillets (I use Talapia because it's not super fishy)
1 Tbsp olive oil
1/4 tsp cumin
1/8 tsp garlic powder
3 Tbsp mayo
1 tsp lime juice
2 cups coleslaw mix
Rinse fish and pat dry. Cut fish into 3/4 inch slices. Place fish in a single layer in a greased shallow baking pan. Combine olive oil, cumin and garlic powder. Brush over fish. Bake at 450 degrees for 4-6 minutes or until fish begins to flake with a fork.
While fish is cooking, stir together mayo and lime juice. Add coleslaw mix. Toss to coat.
3/4 cup chopped peach
2 Tbsp sliced green onion
1/2 jalapeno seeded and finely chopped (keep seeds in if you like a little heat)
1 tsp olive oil
1 1/2 tsp lime juice
1 1/2 tsp vinegar
1/4 tsp salt
cilantro (as little/much as you wish)
Mix all ingredients in a medium bowl
Spoon coleslaw mix into hard taco shells, add fish slices and top with peach salsa.