Peri Peri Fish Tacos Recipe

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.”

About Rabbi Michael Sternfield

Michael Sternfield has been a Reform rabbi for 40 years, most recently serving at Chicago Sinai Congregation from 1995 until 2013. He served for 20 years as spiritual leader of Congregation Beth Israel in San Diego, and briefly as the leader of the Durban, South Africa Progressive Jewish Congregation during South Africa’s historic transition to multi-racial democracy. He is now based in Los Angeles, California.