• 1 large mackerel fillet (thanks Scott!), cubed (Mahi also works well)
  • Oil for sauteeing
  • 1 avocado, sliced
  • Shredded cabbage
  • corn tortillas
  • Queso blanco, grated
  • Salsa of choice (we used Mrs. Renfro’s Chipotle-Corn

Spice Mix:

  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp salt
  • 1/4 tsp. smoked paprika

Toss fish with spice rub and saute over medium heat. (Don’t overcook)

Heat tortillas, and assemble tacos in whatever order you deem appropriate.

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