While living in South Africa, I became familiar with Peri Peri seasoning, a spice introduced by the Portuguese sailors and settlers. Peri Peri is a truly distinctive garlic hot sauce. In South Africa, it is especially popular as a marinade for chicken, but it is also excellent for fish tacos. As a transplanted southern Californian, where Baja California fish tacos are popular, as a frequent visitor to Hawaii, where Mahi Mahi is in abundance, and as a former resident of South Africa, this dish combines the best of three of my worlds.
Ingredients:
4 mahi-mahi fish steaks, defrosted
8 corn tortillas, warmed
2 Tablespoons citrus marinade
1 Tablespoon chopped cilantro
1 Tablespoon Peri Peri sauce (mild or hot…your choice)
2 limes, cut into wedges
¼ cup plain yogurt
2 Tablespoons mayonnaise
Topping:
¼ cup shredded red cabbage
1 tomato, diced
1 avocado, diced
Tartar sauce (optional)
Salsa verde (optional)
Directions:
Marinade: Mix together ¼ cup plain yogurt, 2 Tablespoons mayonnaise, 2 Tablespoon citrus marinade, 1 Tablespoon cilantro, and 1 Tablespoon Peri Peri sauce.
Chill until ready to prepare the recipe.
Defrost and marinate the mahi mahi steaks with about 2 Tablespoons of marinade on each side.
Let marinate for 15 minutes to ½ hour.
Season with salt and pepper.
Grill fish steaks on the barbecue until cooked.
Let cool slightly, and slice into 1-inch strips.
Heat corn tortillas in a hot dry skillet, and layer a few fish strips in the bottom.
Top with some sauce, followed by the shredded red cabbage, diced tomato and diced avocado. Fold in half
Squeeze a fresh sliced lime over the top and eat while it’s hot.
Optional: top with a little tartar sauce or salsa verde
*Nando’s is a South African brand of spices and seasonings which is available by mail-order and also through the Internet. Its flavors are distinctive and not easily replicated. So I feel it is best to order “the real thing.”
Tags: cooking, jewish fusion, mahi mahi, peri peri, rabbi michael sternfield, south african food