Ingredients
For the Fish:
- 1 ½ pounds Mahi-Mahi or other firm white fish
- ½ cup canola oil
- 1 cup (240 ml) Florida orange juice
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- 1 teaspoon finely minced garlic
- Salt and pepper to taste
For the Slaw:
- ¼ cup chopped cilantro
- 4 cup finely shredded cabbage
- 1 cup diced oranges
- ½ cup diced red onion
- ½ cup diced tomato
- ½ cup diced red bell pepper
- 1 small jalapeno, seeded and minced
- ⅓ cup marinade (above)
- Salt and pepper to taste
For the Tacos:
- 24 corn tortillas
- Slaw mixture (above)
- Plain Greek yogurt for garnish, optional
Preparation
In a large bowl, whisk together oil, orange juice, oregano, cayenne, garlic, salt and pepper. Reserve ⅓ cup of the marinade for the slaw. Put fish in a zip top bag and pour half the marinade over the fish. Seal bag and marinate at room temperature for 15 minutes.
In a large bowl, add marinade, cilantro, cabbage, oranges, red onion, tomato, red bell pepper, jalapeno, salt and pepper. Toss well to coat and set aside to allow flavors to blend.
Heat a grill or grill pan to medium-high heat. Remove fish from marinade and discard marinade; grill about 5 minutes or just until done. Do not overcook fish. Remove fish from grill and flake with a fork. Place tortillas on the grill for 20 seconds to heat them up. For each taco, place fish, into 2 tortillas and top with slaw. Garnish with Greek yogurt if desired.
