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Ingredients
- Frozen mahi mahi strips, thawed and blotted
- Fish rub (I use Rufus Teague)
- Corn or flour tortillas
- Shredded cabbage
- Fresh pico de gallo
- Avacado/cilantro dressing
- Guacamole
- Two Two avacados, mashed up
- Pico de gallo
- Salt and pepper
Preparation
Step 1
Make the guacamole by mashing up the avacados and adding pico de gallo, salt and pepper. Set aside.
Cover the blotted mahi mahi strips with fish rub.
If you have a gas cook top, turn burner on low and place a tortilla over fire for about 30 seconds or until warm and a bit charred. Turn tortilla over and do the same to the other side. Continue until all the tortillas you will be using are charred.
Pre-heat skillet to very hot! Lightly grease with bacon grease or avacado oil. Saute fish on high heat until cooked through, turning as needed.
Layer tortilla, slaw, dressing, fish, and pico de gallo; garnish with cilantro. Serve with tortilla chips and guacamole.