I can still smell the salt air and feel the mist of the sea water as the speed of the boat swept across the waves on our trip to Catalina. It was a perfect weekend, undoubtedly easy to come by on any day in Catalina! It started out perfect, staying at the Queen Mary for our Anniversary and then heading out for Catalina looking forward to having some fun in the sun and eating our fare share of the local fish delicacies! I have to say, my husband is a sea food aficionado! As a young man he worked at the oyster bar in some of the best sea food restaurants like The Chart House and Bobby Mc Gee's. So on our quest for a light lunch we walked, and walked and walked till we were satisfied with the menu for a perfect fish taco.
The fish for taco's can be prepared in a myriad of ways. Many establishments bread and fry them, some use a batter and some cook them fresh on the grill. We really like to taste more fish then anything in our taco so we opted for no batter or bread, just the simplicity of the fish being grilled. In addition to the fish, we make our tacos with shredded cabbage, tomatoes, avocado's and Chipolte Sauce!! The sauce, in my opinion, makes it or breaks it when it comes to flavor! This recipe holds punch and pizzaz! You can alter this recipe with sea salt, which I also add, or eliminate the chili powder and instead use a hot sauce like Tapatia, but in the many ways I have prepared this sauce I only stray with this recipe in the addition of chopped cilantro and playing with the heat, depending on who I am cooking it for.
Prep is simple! The Chipolte Sauce ingredients, which I have listed in the picture above, as well as fish, corn tortilla's, shredded cabbage, tomatoes, sliced avocado's, jack cheese and cilantro for dressing it up and lemon and pepper for adding to fish prep. *This is a note from my dear hubby! Mahi Mahi makes the BEST taco ever! It is meaty, has good flavor and doesn't fall a part while grilling! I sometimes, as I did here, pan fry the fish seasoned with paprika, red pepper and lemon.