Our standard fried fish sandwiches here at Bowser’s have always been really good. There are a ton of people who make a point to order them every single Friday. Unfortunately, my mother is not one of them. She just doesn’t care for fried fish. What a weirdo, right?
Well, mom, today’s special is just for you. We’re serving up your favorite: grilled Mahi Mahi. And we’re doing it in tacos.
The most common way to serve Mahi Mahi fish tacos is to blacken the fish. But this special is for my mother, who definitely doesn’t want even the slightest hint of spice. So I had to get creative and come up with a different type of seasoning. Starting with a base of kosher salt and black pepper, I added in smaller portions of granulated garlic, onion powder, chili powder, cumin, and paprika to put together our very own fish seasoning that was super light on the spice but still packed plenty of flavor.
Of course, a fish taco isn’t really a fish taco with just fish in a tortilla, so we needed something else to make this special a bit more interesting. For that, I turned to this avocado-cilantro cream sauce that blended quite a bit of avocado and cilantro with sour cream and lime juice.
I also pickled some red onion slices to go along with the fish and the cream sauce. These ones have a bit more sugar than I usually use in pickled onions in order to raise the sweetness and lower the acidity to better accommodate my mother’s palate.
I wanted to keep these tacos extremely simple, so they are really just the Mahi Mahi, some avocado-cilantro cream sauce, and the pickled red onions. But it still needed one more thing, so I went to my go-to leafy green with some fresh arugula, then finished them with fresh cilantro and lime wedges. Yum!