ingredients
- 3 tbsp mayonnaise, divided
- juice of 2 limes (about 3 tbsp fresh lime juice)
- 1 cup + 3 tbsp This Little Goat went to Yucatán sauce, divided
- 2 cups mixed precooked beans (black, pinto, boston, cannellini, navy, or pigeon peas all work well, but we recommend a few different kinds to add color and texture to the dish)
- 1 cup cherry tomatoes, quartered
- 1/2 red onion, small dice
- 1/4 cup pepitas (pumpkin seeds), toasted
- 1 cup chopped cilantro leaves
- kosher salt
- 1 cup crumbled queso fresco cheese
- 3 cups shredded green cabbage
- 1 - 1 1/2 lb. mahi mahi
- 1 avocado
- 8 6-inch flour tortillas, warmed
- 1/4 cup store-bought pickled jalapeño peppers (optional)
preparation
- In a large bowl, whisk together 2 Tbsp mayonnaise, 1 Tbsp fresh lime juice and 2 Tbsp Yucatán sauce. Add in the beans, tomatoes, red onion, pepitas, 1/4 cup chopped cilantro and 1/2 tsp salt. Mix well to combine and season to taste with salt. Refrigerate until ready to serve.
- In a separate large bowl, combine the cabbage, 1/2 cup chopped cilantro and 1 Tbsp each mayonnaise, lime juice and Yucatán sauce. Mix well to combine and season to taste with salt. Set aside, allowing the cabbage to soften, while you prepare the fish.
- Heat a non-stick pan over medium-high heat and coat with a drizzle of cooking oil. Coat the fish in remaining 1 cup Yucatán sauce until fully glazed. Place the fish in the pan and cook, undisturbed, for about 1 minute per side, making sure not to move the pan so the sauce can caramelize to the fish.
- Meanwhile, cut the avocado in half and scoop the flesh into a bowl. Squeeze the remaining lime juice over the avocado and season with 1 tsp salt. Mash with a fork to combine.
- If desired, wrap tortillas in place in foil and place in a 350 until warmed through, about 5-10 minutes.
- Smear a spoonful of avocado smash onto warm tortillas. Gently flake the fish with a large fork and place a few pieces of fish on top of each tortilla. Top with a pile of cabbage slaw, a sprinkle of queso fresco, pickled peppers (if desired), and remaining chopped cilantro. Serve alongside Yucatán bean salad.
- Any leftover bean salad can be enjoyed as a delicious snack with tortilla or masa chips!
