Gotta say, I was not a big fan of the fish taco idea when it first started getting big a few years ago. But hey, I've come around. The nice part about fish tacos is that you make them as you go, so it kind of slows you down while you're eating. That's what I tell myself, anyway. I usually think I'll eat about 3-4 of these, but it ends up being 6-8.
Make the sauce by combining the mayo, cumin, and enough lime juice for the sauce to be the consistency you like it. Chill.
Make a simple salsa/pico by combining the onion, cilantro, corn, chilies and salt.
Crumble the fish fillets and put in a serving bowl. I like to use mahi-mahi or sea bass, but any whitefish on sale will do.
Warm the tortillas.
Set everything out and let everyone prepare their own. But I have to say, I think the order of construction here is important: Hold a warm tortilla in your hand and put the fish in first, then the shredded cabbage, then the sauce, and the salsa on top. You have to make these one at a time as you eat them.
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|Serving Size: 1 Serving (1617g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 574 (17%)|
|Amt Per Serving||% DV|
|Total Fat 63.8g||85 %|
|Saturated Fat 9.7g||48 %|
|Monounsaturated Fat 15.3g|
|Polyunsanturated Fat 33.6g|
|Cholesterol 0mg||0 %|
|Sodium 1155.6mg||40 %|
|Potassium 2949.5mg||78 %|
|Total Carbohydrate 662g||195 %|
|Dietary Fiber 93.6g||374 %|
|Sugars, other 568.5g|
|Protein 84.8g||121 %|
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Calories per serving: 3416
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