Fish Tacos

By TKakadelas

Ingredients

• Avocado-Cilantro Sauce:
• 2 c. canola oil
• 1 T. chopped garlic
• 1 t. dried oregano
• 2 t. dried oregano
• 2 t. chili powder
• 1 bay leaf
• 1 1/2 lb mahi mahi
• 12 corn tortillas, warmed
• 1 c. shredded green cabbage
• 1 c. chopped tomatoes
• 1 ripe avocado
• 2 T. water
• 2 T. ranch dressing
• 2 t. seeded chopped jalapeno
• 1 t. chopped fresh cilantro
• 1/4 t. chopped garlic
• salt and pepper
• 2 1/2 T. heavy cream
• 1 t. fresh lime
• Papaya Salsa:
• 1/2 ripe papaya, chopped
• 3 c. chopped tomatoes
• 1/2 c. chopped red onion
• 1/2 bunch fresh cilantro, chopped
• 2 avocados, diced
• juice of 2 lemons
• 1 T. salt to taste
• 1 t. black pepper

Preparation

Step 1

Fish Tacos: In a glass bowl, combine the canola oil, garlic, oregano, chili powder and bay leaf. Add the mahi-mahi and marinate for at least 30 minutes. When the fish is marinating, prepare the avocado-cilantro sauce. In a blender, puree the avocado, water, ranch dressing, jalapeno, cilantro, garlic and salt and pepper to taste. Blend until smooth. Add the cream and lime juice and puree. Preheat the grill to medium. Cook the fish for 5 minutes on each side or until it is cooked through and the center is white. Slice the fish and place a piece on the center of each tortilla. Add the cabbage, tomatoes and avocado-cilantro sauce to each taco. Serve with Papaya Salsa.

Papaya Salsa: Combine the papaya, tomatoes, red onion, cilantro and avocados in a glass bowl and drizzle the lemon juice over the mixture. Season with salt and pepper. Gently stir, being careful not to smash the fruits. Keep refrigerated.