Every time we go to the beach, we look forward to the fresh fish we can find at local seafood markets. And of course, if you have the skills, you can catch the fish yourself! For this trip we were in the Outer Banks, so we opted for fresh caught Mahi and Tuna. We also made a few of the toppings before the trip which really cuts down the prep work.
- 1 tuna filet
- 1/2 cup pickled red onions (make ahead)
- 4 tortillas
- 1 scallion chopped
- 1 tbs. blackening or seafood seasoning
- 1 lime
- 1 cup of cabbage slaw – you can make your own or buy the bag and bring what you need
- 1/2 cup chipotle cream (make ahead: sour cream and 1 tbs. chipotle in adobo)
- 1 mahi filet
The first order of business is cubing the fish and marinating in your preferred seasoning. I like to cook it this way because you get more flavor in every bite.
Once the fish is grilled, warm up the tortillas and plate the fish in the middle. I like to cover with the cabbage slaw, sprinkle of lime juice, scallions, pickled onions and chipotle cream.
I make the pickled onions before we leave and store them in a jar. They make everything taste better! It’s just finely sliced onions, 1/2 cup of white vinegar, 1/4 cup of water and 1 tbs. of sugar. I also make the chipotle cream before we go and store in a sandwich bag. It’s just 1/2 cup of sour cream and 1 tbs. of chipotle in adobo. I freeze what’s left in the can for a later use.