I picked up this recipe while at training camp on the West Coast. I was boxing out of Oxnard, California, and I’d take weekend trips down the Pacific Coast Highway to Malibu. Fish tacos there were out of this world, and I’ve recreated them so you can enjoy them wherever you are.
Makes: 4 tacos
Serving size: 2 tacos
Prep time: 30 minutes
Cook time: 10 minutes
INGREDIENTS
4 boneless fish fillets, 1-inch (2.5cm) thick (mahi-mahi or cod)
salt and freshly ground black pepper
1 tbsp extra virgin olive oil
8 small corn tortillas
1 cup shredded red cabbage
1⁄2 cup pico de gallo
1 medium avocado, cut into 16 slices
1⁄4 cup sour cream
2 limes
DIRECTIONS
1 Preheat the grill to medium and spray with nonstick cooking spray.
2 Place the fillets on the grill and season with salt and pepper. Cover the grill and cook the fish until the flesh pulls away from the grill grates, about 4 minutes. Brush with the olive oil, flip, and season with salt and pepper. Cook for 4 minutes more. Remove the fish from the grill and set aside.
3 Warm the tortillas on the grill until softened, about 20 to 30 seconds.
4 Place half a fillet on each tortilla and top each fillet with equal amounts of cabbage, pico de gallo, avocado, and sour cream. (Add sliced limes to the tacos or quarter them to serve on the side.) Serve immediately.
per serving