Name: Jerk-Rubbed Mahi Mahi Tacos with Quick Pickled Radish / Baja Slaw / Chipotle Remoulade
Yield: Serves 2 to 4
Ingredients: 2 Tbsp (30 mL) mayonnaise; ¼ tsp (1 mL) cinnamon; 1 Tbsp (15 mL) allspice; 1 Tbsp (15 mL) diced shallots; 1 Tbsp (15 mL) brown sugar; 1 cup (250 mL) shredded red cabbage; 1 tsp (5 mL) sugar; 1 Tbsp (15 mL) vegetable oil; Jalapeño slices; ½ cup (125 mL) mayonnaise; ¼ tsp (1 mL) cloves; Lime wedges; 1 tsp (5 mL) cayenne; ¼ tsp (1 mL) nutmeg; 1 cup (250 mL) thinly sliced radish; Cilantro; ¼ tsp (1 mL) salt; 1 Tbsp (15 mL) diced chipotle peppers; 1 tsp (5 mL) garlic powder; 1 tsp (5 mL) chili powder; 2 Tbsp (30 mL) sugar; 1 tsp (5 mL) grainy Dijon mustard; Two 5 oz (155 g) mahi mahi fillets; 6 to 8 small tortillas, warmed in a skillet or microwave; 1 tsp (5 mL) white vinegar; ¼ tsp (1 mL) dill; ⅓ cup (80 mL) red wine vinegar; 1 cup (250 mL) shredded green cabbage; 2 tsp (10 mL) lemon juice; 1 tsp (5 mL) whole capers

Preparation info

Serves
2 to 4

Difficulty
Easy

Appears in

Fish for You

By Spencer Watts

Published 2022

About

Heat wave! This is my island in the sun . . . oiy oiy. Tacos are on and the blender needs another frozen concoction! These tacos are so good, make sure you only invite the people you really like. The warm spice notes of the jerk rub go so well with the meaty mahi mahi, and with a perfectly crunchy slaw and chipotle remoulade—aka supercharged tartar sauce—this fish taco is dressed and ready to impress.

Great tip coming at ya: When I make fish tacos, I make lots of them, and a taco ho