Grilled Mahi Tacos with Escabeche

This was a great meal! Very refreshing flavor. Lots of fun to make! :) There are a lot of separate recipes, but they are quick and easy to make and taste amazing when they all come together!

Ingredients for Salsa:

2 ancho chiles, stemmed and seeded (we couldn't find them, so we used poblano peppers)

3 tablespoons orange juice

2 teaspoons honey

3/4 teaspoon salt

2 tablespoons extra virgin olive oil

Toast the chiles in a dry skillet over medium high heat, turning and flattening with a spatula, until fragrant. Put the chiles in a bowl, cover with very hot water and set aside until soft, about 30 minutes. Drain, roughly chop and puree the chiles in a blender with the orange juice, honey, salt, and a bit of water. Blend in olive oil. Set aside.

Ingredients for the Escabeche:

4 tablespoons extra virgin olive oil

6 cloves garlic, thinly sliced

2 to 3 jalapeños, thinly sliced

3 carrots, peeled and sliced

1 red onion, halved and sliced

3 whole cloves

2 bay leaves

1 stick cinnamon

2 teaspoons kosher salt

1 teaspoon coriander seeds

1/2 teaspoon dried thyme

1/2 teaspoon dried mexican oregano

Freshly ground black pepper

1/2 cup apple cider vinegar

Heat olive oil in a medium skillet over medium high heat. Add remaining ingredients except cider vinegar and cook until carrots are crisp-tender. Add 1 cup water and the cider vinegar, bring to a boil, reduce heat and cook at a gentle simmer until just soft, about 15 minutes. Cool.

Ingredients for Fish:

6 5 to 6 ounces of mahi mahi filets (we only purchased what we needed!)

Extra virgin olive oil

Kosher salt and ground pepper

Preheat a grill pan over medium high heat or prepare an outdoor grill. Brush the filets all over with a little olive oil and season generously with salt and pepper. Lay the fish on the grill and leave it until you see distinct grill marks and can lift without the fish sticking. Flip to the other side and do the same. Brush with some salsa and then prepare the tacos.

Ingredients for Tacos:

12 to 24 corn tortillas (depending on who is eating!)

12 sprigs fresh cilantro

Grill tortillas until slightly charred but still pliable. Lay a sprig of cilantro on a single or double tortilla and top first with some of the escabeche and then a piece of fish - half of a filet per taco. Top with sour cream, if desired, and additional salsa.

Enjoy!