Recipe: This Weeks Favorite - Grilled Mahi Mahi Corn Tacos with Brazilian Collard Greens, Lime Scented Slaw and Avocado Salsa

In a regular work week, I can prepare over 300 recipes - be it sauces, sides, salads, etc. This can make it difficult for me to motivate myself to prepare dinner for my family everynight. But without fail, there are some things that look and smell so good when I am preparing it for my client, that I'll think about it constantly until I can prepare it for myself!

Grilled Mahi Mahi Corn Tacos with Brazilian Collard Greens, Lime Scented Slaw and Avocado Salsa
  • Hard or soft shell corn tacos
  • 8 oz (about 1/2 lb) mahi mahi filet (skin and center bone removed), cut into large, bite sized pieces (so they fit in your tacos)
  • 2 1/2 T. ground cumin
  • 1/2 T. ground coriander
  • 2 t. cayenne or chili powder
  • 1/4 c. cilantro, minced
  • 2 T. parsley, minced
  • 2 T. canola oil
  • 1 small sweet yellow onion (1/4 of the onion is diced, the other 3/4 is thinly sliced)
  • 1 head of garlic, minced
  • 1 bunch of collard greens, stems/ribs removed, rolled longways (like a towel) and thinly sliced
  • 1 small green cabbage, thinly sliced (outer edge - about 1" - only)
  • 4 limes, juice and zest separated
  • 1 avocado, smashed
  • 1 plum tomato, diced
  • salt and pepper to taste
  1. Bring a medium pot, filled 3/4 of water to a boil, generously add salt.
  2. In a saute pan over medium high heat, add 1 T. canola oil, when hot, add about 3/4 of the thinly sliced sweet yellow onion and all the garlic (except about 1 t.). Saute onions and garlic until golden brown on edges, then deglaze the pan with chicken stock or water, bring to medium boil until au sec (pan is dry) and remove from heat.
  3. Drop sliced collards into boiling water until bright green and slightly wilted (about 1 minute). Strain from water, stir in caramelized onion-garlic mixture, 1/2 t. cumin and 1 t. cayenne (or chili powder), set aside.
  4. Heat your grill pan or outside grill.
  5. In a medium bowl, add salt, pepper, 1 T. canola oil, mahi mahi, 1 T. cumin, 1/2 T. coriander, 1 t. cayenne (or chili powder), 1 T. cilantro and zest from 2 limes. Toss mixture and place on grill for about 2 minutes on each side, remove from grill and set aside.
  6. (If you use soft corn tacos, heat then on the grill for about 2 minutes each side)
  7. In a large bowl, toss together cabbage, remaining sliced onions, 2 T. cilantro, 1 T. parsley, juice from 3 limes, zest from 1 lime, salt and pepper to taste and set aside.
  8. In a small bowl, combine mashed avocado, diced tomato, remaining diced onion, (about a teaspoon of) garlic, 1 T. cumin and 1 T. cilantro, salt and pepper to taste.
  9. Build tacos with collards, mahi mahi, cabbage slaw and avocado salsa to enjoy! 

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