Grilled Fish Tacos with Tomatillo Sauce, Slaw, Charred Onions & Corn
Serving Size:
6 tacos
 
Ingredients
  • 1 ½  lb. Mahi Mahi filets or any other firm white fish of your choice
  • 10 oz. fresh tomatillos, papery husks removed, about 6 medium
  • 1 large ear of corn on the cobb, husked and cleaned of silk (10 oz. whole ear of corn)
  • 2 small white onions, about 12 oz. total weight, sliced into ½” slabs crosswise
  • ¼ cup olive oil, divided
  • 3 tsp. Dale’s Signature Steakhouse seasoning blend, divided
  • 1 tsp. ground cumin
  • ½ tsp. Tajin seasoning
  • 6, 6-inch soft flour tortillas
  • 2 large avocados, halved, pitted and mashed (1 ½ cups mashed avocado)
  • 2 radishes, thinly sliced crosswise (⅓ cup slices)
  • 1 tsp. honey
  • 1 ½ cups packed angel hair cabbage slaw, from a 10 oz. bag
  • 3 juicy limes, divided
  • ½ cup packed chopped cilantro leaves and tender stems
Directions
  1. Preheat a gas or charcoal grill to 500°F. Scrape the grill grates very clean to keep the fish from sticking to the grates during cooking.
  2. Pat fish dry with paper towels. Place the fish, tomatillos, corn and sliced onions on a rimmed baking sheet; drizzle all ingredients evenly with 3 tablespoons of olive oil.
  3. Combine 2 teaspoons of the Dale’s Signature Steakhouse seasoning blend, cumin, and Tajin seasoning in a small bowl; stir to blend. Remove 1 teaspoon of mixture to a medium bowl and set aside. 
  4. Sprinkle remaining seasoning mixture evenly over the oiled ingredients on the baking sheet.
  5. Once the grill is preheated, lightly oil the grill grates. Place the tomatillos, corn, and sliced onions in a single layer on one side of the grill. Cook 6-9 minutes, uncovered, turning vegetables occasionally, until lightly charred and onions are getting tender. Place the fish filets on the opposite side of the grill and cook 3-4 minutes on each side, or until the fish is opaque in the middle and the outside has a bit of char. Remove all items from the grill and keep warm by tenting with foil. 
  6. Place the tortillas in a single layer on the hot grill and cook about 1-2 minutes, or until the tortillas are warm and have some light char from the grill. Remove from the grill and wrap in foil to keep warm.
  7. Once the corn is cool enough to handle, shave the kernels from the cobb and discard the cobb. Lightly chop half of the grilled onions, set aside. Place all the grilled tomatillos and remaining half of grilled onions in a blender with the juice of one lime, ½ teaspoon of Dale’s Signature Steakhouse seasoning blend, and ¼ cup of the chopped cilantro; blend until smooth. 
  8. Juice one lime  In a medium bowl, combine 1 tablespoon of the juice in a bowl with the reserved cumin, Tajin and Dale’s seasoning blend mixture. Add the honey and the remaining tablespoon olive oil; whisk to blend ingredients. Add the cabbage to the bowl and toss to coat the cabbage in the dressing. Set aside.
  9. Add the remaining lime juice to the mashed avocado, and season the mixture with the remaining ½ teaspoon Dale’s Signature Steakhouse seasoning blend; stir to combine. 
  10. To assemble tacos, spread about ¼ cup mashed avocado mixture on each tortilla. Top evenly with grilled fish, slaw, shaved corn kernels, chopped grilled onions, and sliced radishes. Drizzle each taco with the tomatillo salsa and top with remaining chopped cilantro. Serve with additional lime wedges.  Enjoy!