Recipe of the Month
Cumin Lime Fish Tacos

Mojo Marinade:

  • 1 pound Mahi-Mahi, Snapper, or Catfish
  • ½ cup Orange Juice, fresh squeezed
  • ½ cup Lime Juice, fresh squeezed
  • ¼ cup Lemon Juice. fresh squeezed
  • 3 teaspoon Lime zest
  • 5 teaspoon Orange zest
  •  1 ½ teaspoon Garlic, grated into a paste
  • 1 Tablespoon Cumin, ground
  • ½ Bunch Cilantro, roughly chopped
  • 1 tsp dried or 1/2 bunch fresh Oregano, dried or fresh
  • 1 ½ teaspoon Salt
  • 1 tablespoon Sugar
  • 1 teaspoon Chipotle powder
  • ½ cup Olive oil 
  • Black pepper - season to taste
  • 6-8 Soft Tortillas, corn or flour

Cumin Lime Mayonnaise:

  • ½ cup Mayonnaise
  • ½ teaspoon Garlic, grated into a paste    
  • ½ teaspoon Lime juice, fresh squeezed    
  • 2 teaspoon Lime zest      
  • 1 teaspoon Cumin       
  • 1 teaspoon Sugar 
  • Pepper- season to taste
  • Salt - season to taste

Pickled Red Slaw:

  • 1 head Red Cabbage, cut into thin ribbons   
  • 1 medium Red Onion, thinly sliced    
  • ½ cup Lime Juice, fresh squeezed    
  • ½ teaspoon Lime zest      
  • 1 teaspoon Garlic, grated into a paste    
  • 1 tablespoon Rice wine vinegar     
  • 1 teaspoon Salt        
  • 1 teaspoon Sugar       
  • ½ teaspoon Cumin       
  • a pinch Oregano, dried
  • Chipotle powder - season to taste
  • Black Pepper - season to taste

Mojo Marinade Directions:
In a blender add juices, garlic, cumin, cilantro, oregano, salt, sugar and chipotle powder. Puree until combined, approximately 10-15 seconds.

Combine the remaining ingredients and taste to adjust seasonings.

Place the fish in a 1 gallon re-sealable zipper bag, cover with half the marinade and allow to rest 15 minutes.

Preheat grill for medium heat. Lightly oil grill plate or grilling pan. Place the fish on the grill or pan and discard the marinade.

Cook the fish for 6-8 minutes per side, or until the fish easily flakes with a fork.

On a hot sauté pan or grill, heat corn or flour tortillas on each side until hot and lightly toasted. 

To assemble, fill a warm tortilla and with fish, slaw, a drizzle of the mayonnaise and top off with avocado or jalapenos.

Cumin Lime Mayonnaise Directions:
In a large mixing bowl whisk the mayonnaise with the lime juice, garlic, zest, cumin, and sugar.

Add salt and pepper to taste. Refrigerate until ready to use.

Pickled Red Slaw Directions:
Cut the cabbage in half lengthwise and then in half again to remove the core. Working in small batches, cut the cabbage into thin ¼ inch ribbons. 

In a large mixing bowl mix the cabbage and onion together, place into a 1 gallon re-sealable zipper bag.

Mix together the lime juice and remaining ingredients, making sure to fully dissolve the salt and sugar. 

Add the pickling liquid to the cabbage mix, removing as much air as possible. Allow this to rest for an hour. The pickle will be ready when the cabbage has softened and expelled most of its liquid and remain crunchy.



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