INGREDIENTS

  • 2 Tablespoons vegetable oil
  • Salt and ground pepper
  • 1 ½ tablespoon Fresh Lime juice
  • 1 lb mahi mahi
  • 8 Flour tortillas or 1 large head bibb or romaine lettuce, separated into 8 large leaves
  • 1 cup shredded purple cabbage
  • 1 Cup Shredded cabbage
  • 1 avocado sliced
  • 1 cup Tatemada salsa Guajillo
  • 1 medium tomato, diced
  • 1/2 onion finely chopped
  • 1/2 fresh jalapeno seeded and chopped
  • 1 tablespoon fresh cilantro finely chopped
  • For Dressing: 1 cup Mayonnaise + 2 tablespoons of Guajillo Salsa

STEPS:  

For the pico de gallo:

  1. In a medium bowl, combine tomato, onion, jalapeno pepper, cilantro and ½ tablespoon lemon juice. Stir until evenly distributed, season with salt to taste.

For the tacos:

  1. Place fish into a dish or gallon size resealable bag and pour tatemada salsa guajillo over fish, allow to marinate in mixture 20-30 min.
  2. On a mixing bowl, add lime juice, Cabbage. Mix well.
  3. Heat a 12-inch non-stick skillet over medium-high heat, drizzle lightly with vegetable oil. Remove fish from marinade and cook in skillet about 3-4 minutes per side, until cooked through.

GALLERY