30-Minute Fish Tacos with Garlic, Mint and Cumin Mayo

We felt it was time for a change of pace, so we wanted to try this companion recipe to the Indian Corn Street Salad from Aarti Sequeira. Fish tacos, but with an Indian spice twist. We used mahi mahi for the fish, but any other firm, flaky fish will do.

Here is the link from the Today Show (6/2/16). We made extra cumin mayo, which we plan to keep as a fresh condiment for other dishes!

Ingredients

For the fish:

1/4 cup extra-virgin olive oil
2 tsp ground coriander
2 tsp ancho chile powder
1 pinch cinnamon
Kosher salt
Freshly ground black pepper
1 lb. meaty yet flaky white fish, such as mahi mahi or cod, skinned and de-boned, cut into bite-size pieces

For the cumin mayo:

1/2 cup mayonnaise
1 clove garlic, roughly chopped
8 sprigs fresh mint, about 1/2 cup leaves
2 tsp ground cumin
1 lime, zested and juiced, plus extra if necessary
Kosher salt and pepper

For the tacos:

10 corn tortillas, warmed
1/4 head green cabbage, shredded (2 cups)
1/2 cup finely chopped scallions (1 bunch)
Pickled banana pepper strips (optional)
1 lime, cut into 8 wedges

Directions

For the cumin mayo:

In a food processor, add the mayonnaise, garlic, mint, cumin, lime zest and lime juice. Whizz until smooth. Season with the salt, pepper and more lime juice, if necessary. Pour into a bowl and set aside.

For the fish:

In a bowl, combine the oil, spices, salt and pepper. Add the fish and make sure each piece is coated with the marinade.

Heat a large, nonstick sauté pan over medium heat. Once the pan is warm (test by putting a few drops of water in pan and see if it sizzles), place each piece of fish in the pan. The fish should sizzle gently but firmly when it hits the pan. Cook until cooked through, but still moist, about 3 minutes per side. The fish should flake easily with a fork. Don’t overcook.

Remove the fish from the pan and serve immediately with the warmed tortillas, cabbage, cumin mayo, scallions, strips of banana pepper (if desired) and a squeeze of lime.

Serves 4.

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