Extend your Shark Week buzz with chef Jose Cardoza’s mako shark tacos – the perfect dish to close out the summer beach season. Cilantro and ancho chili powder brighten up the marinade with an extra little kick, while the tangy Texas slaw adds a cool, flavorful component that also packs a crunch. If you prefer to keep your shark-y interaction limited to TV, you can substitute just about any other white fish of your choosing.
- 2 pounds mako shark fillet, 1/2 inch thick and skinless
- 1/2 teaspoon chopped parsley
- 1/2 teaspoon chopped cilantro
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon ancho chili powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon kosher salt
- 1 lime, juiced
- 8 fresh corn tortillas
- 8 lime wedges for garnish
- 1/2 head of cabbage, sliced finely (Napa or Chinese cabbage is best)
- 1 jalapeno, sliced finely
- 1 small onion, sliced finely
- 1 tablespoon chopped cilantro
- 1 tablespoon mayonnaise
- 1 tablespoon sour cream
- 1/2 tablespoon Grey Poupon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground white pepper
- 1 lemon, juiced
- Combine all slaw ingredients in large bowl and mix. Put in fridge for at least one hour before preparing fish tacos, stirring occasionally.
- Cut the fillet into sixteen three-inch strips. Place them in a bowl with all of taco ingredients (except for tortillas) and marinate for at least a half hour.
- Coat grill or grill pan with vegetable oil grill and put on medium high.
- Grill fish for about two minutes on each side; it should be firm to touch but not hard. When the fish is cooked reserve it in warm spot.
- While the grill is still hot, grill tortillas for 30 seconds on each side. Then place two tortillas per person on each plate. Add one tablespoon of coleslaw per taco then two strips of grilled fish. Garnish with lime wedges.