Saturday night in Avalon, I had brought fixins to make my interpretation of the chopped salad that is one of my summer lunch favorites at La Esquina; their Ensalada Mixta. It is a delicious bowl of fresh chopped veggies (napa cabbage, radish, avocado, jicama, grilled corn and greens) lightly dressed with a lime vinaigrette and queso fresco. But in the end I was inspired by the napa cabbage to make Fish Tacos as I was missing too many elements to recreate this salad.
The fish market had Mahi-Mahi, it was deliciously fresh and according to Epicurious.com it is the most common fish taco fish. I got a thick 1 lb steak that we rubbed with olive oil and seasoned with sal y pepe.
For the Slaw –
1/2 napa cabbage cored and sliced thin
1 cucumber cubed
1 ear of grilled corn cut off the ear
1/2 sweet white onion diced
chopped cilantro & chives (for flavor and color)
For the dressing –
Plain yogurt (2 tbls)
1/2 jalapeno finely minced (or more if you like it spicy)
olive oil (2 tbls)
rice vinegar (1 tbls)
juice of one lime
pimenton – sweet Spanish paprika
sal y pepe
In a salad bowl, combine the yogurt, jalapeno and olive oil. Beat with a fork and slowly add enough vinegar for it to come together as a thick dressing. Add the lime juice and stir to combine.
Toss in all the veggies (minus the fresh herbs) so they are well coated with the dressing. Add the sal y pepe and the pimenton to taste. You may want to add more jalapeno, vinegar or lime depending on tastes. Let stand, tossing every 5 to 10 minutes for about 20 to 40 minutes. Do not prepare too far in advance as the veggies will get soggy and lose their crunch.
Grill the Mahi-Mahi on a hot grill skin side down. About 10+ minutes.
Heat up flour or corn tortillas. Cut the fish into thick slices. Sprinkle the fresh herbs on the slaw and let everyone make their own tacos.
Serve lime wedges, sliced avocados, crumbled queso fresco (or feta cheese) and hot sauce as toppings.
We enjoyed cold Red Stripe Lager with these.
Juicy, messy but so yummy!