Mahi-mahi tacos

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|, Staff

The Sweet Potato Chronicles ladies share their favourite Mexican recipe — fish tacos! Whether you have a little or a lot of time, these delicious mahi-mahi tacos will be a family fave!

Mahi-mahi tacos

Ingredients for the fish:

  • 4 – 6 Mahi-mahi fillets
  • 1 tsp ground cumin
  • 1/2 tsp ground chili powder
  • 1/2 tsp ground oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt

Ingredients for the citrus slaw:

  • 1/4 head red cabbage, finely shredded
  • juice and zest of one lime
  • 1/2 cup orange juice
  • 1 tablespoon chopped fresh cilantro
  • salt andĀ pepper

Ingredients for the maple-glazed sweet potato:

  • 1 small sweet potato, diced into 1/2 inch cubes
  • 2 tsp maple syrup
  • salt
  • 1 tsp butter

Ingredients for the table servings:

  • Corn or whole wheat tortillas
  • 1/2 cup diced pineapple
  • 1 avocado sliced
  • 1 container of fresh salsa
  • chopped fresh cilantro
  • sour cream
  • lime wedges

Method for the fish:

Preheat oven to 425F and grease a large baking sheet.

Combine the cumin, chili powder, oregano, garlic powder, cinnamon and salt in a small bowl and mix with a fork to combine. Sprinkle over fish and rub spice mix evenly across the fillets.

Place on prepared sheet and bake in the oven for 12 to 15 minutes, or until fish flakes with a fork.

Place mahi-mahi on a serving platter and gently pull fillets apart with a fork.

Method for the slaw:

In a medium mixing bowl, toss the red cabbage with the zest, lime and orange juice, salt, pepper and cilantro. Set aside.

Method for the maple-glazed sweet potato:

Toss the sweet potato with the maple syrup and sprinkle with salt. In a skillet over medium-low heat, add the butter and then saute the sweet potato for about 10 minutes, or until potato is tender. Be sure to not burn it. Remove the sweet potato from the skillet, place it in a bowl, and set aside.

How to serve:

Serve fish, citrus slaw, glazed sweet potato alongside other fixings and let the family have fun creating their own tacos!

Courtesy Ceri Marsh and Laura Keogh