Saute’ fish until almost done then remove to rest under foil for a few minutes. Heat large saute pan on medium heat and coat with ghee or olive oil. Coat fish with spice mixture (use all of the mixture). To make the fish tacos: combine cumin, salt, cayenne, paprika and coriander in a small bowl.Ĩ. Pour slaw dressing over cabbage mixture and toss.

Chop both kinds of cabbage and mix with the chopped red bell pepper, green onions and cilantro. To make the cilantro lime slaw dressing: whisk together the mayo, raw honey, apple cider vinegar, lime juice, salt and pepper to taste.Ĥ. Squeeze half of the lime over salsa and set aside.ģ. In a medium-size bowl, gently toss together mango, kiwi, red onion, cilantro, jalapeño, bell pepper, chili flakes and salt to taste.

Caramelize on other side and then let cool for a few minutes before chopping.Ģ. Place kiwi in heated pan and allow to brown and caramelize on one side before flipping. Drizzle hot pan with neutral oil (such as avocado oil). To make the mango salsa: heat small saute’ pan on med. Pinch of chile de Arbol, crushed (I get this from the international store)ġ C good quality mayo (I use Sir Kensington’s Avocado Oil Mayo)ġ. Take a bite and just wait….tastes a bit like summer!!! You can almost imagine that the sun is shining and its 75 degrees outside.ġ lb. It will continue to cook for a few minutes once you remove it from the heat. My favorite fish to use is Wild Mahi Mahi but one tip to remember is that Mahi can become too “steaky” if overcooked so the key here is to just to saute’ until almost done. The cilantro lime slaw is a twist on my basic slaw recipe and is a MUST to finish off these fish tacos.

The sweet element to this salsa really compliments the spicy seasoning on the fish. In anticipation for spring, I am sharing these delicious fish tacos with you all! Although tomato salsa is my favorite, I like to make this mango salsa in the spring when mango and kiwi are in season.

Mahi mahi with mango salsa recipe