I've been making shrimp tacos ever since we had wonderful shrimp tacos on our vacation to the Cayman Islands a few summers ago. Those of you that have been to the Cayman Islands may know the place I'm talking about. It's the little restaurant at the Sunshine Suites. You wouldn't really think to go there to eat, but let me tell you, the shrimp tacos (pictured below) are amazing as well as the other food!
I tried out a new fish taco recipe tonight with grilled mahi mahi and a tangy, fresh sauce to go on top. The sauce is wonderful with the warm, flaky fish and the crunchy cabbage slaw. All I needed was to be sitting on the white sand beach in Cayman again with a Corona in hand. You have to try these with whatever fish you like. I'm going to make them again this week with shrimp since I have a lot of sauce leftover. Delicious and so simple to make!
1 pound fish of your choice (I used Mahi Mahi)
1/2 tsp. cumin
1 tsp. chili powder
1 tsp. garlic salt
For the sauce:
1/2 cup sour cream or plain yogurt
1/2 cup mayonnaise
1/2 tsp. cumin
1/2 tsp. dill
1/2 tsp. garlic salt
1 whole lemon, juiced
1 package flour tortillas
1 package cabbage slaw
Shredded Monterey Jack cheese
Brush some olive oil on each side of the fish. Season fish with cumin, chili powder, and garlic salt to taste. For the mahi mahi, we grilled it for about 5 minutes per side, flipping the fish only one time. If you don't have a grill, you could broil the fish or pan fry it.
For the sauce, combine sour cream/yogurt, mayonnaise, cumin, dill, and garlic salt. Add lemon juice until sauce is a nice consistency, not too thick, slightly runny.
To assemble, put some fish in the tortilla and top with cheese, cabbage slaw and sauce.
***Recipe from Tasty Kitchen