Wild Fish Tacos

1 poundMahi Mahi (or preferred fish), cut into 1" cubes
1 tablespoonEarl's Gone Wild Cal-Spice Seasoning
2 tablespoonsCanola or grape seed oil
1 Onion, chopped
½ cupChopped fresh cilantro
2 Tomatoes, diced
1Jalapeño pepper, minced
2Avocados, sliced (or use freshly made guacamole)
2 cupsGrated extra sharp cheddar cheese
16 Tortillas (corn or flour)
Sliced radishes, optional
Sliced cabbage, optional
Sour cream, optional


Heat tortillas, covered, in a 250 degree oven. Alternatively, tortillas can be heated individually in a clean frying pan over medium heat. This usually gives them a crispier texture and the cheese can be melted onto them while they heat.

Combine onion, cilantro, tomatoes and Jalapeño in a serving bowl.

Over medium heat, add fish and cooking oil to a frying pan. Turn frequently with a spatula to cook fish evenly.

When the fish is nearly cooked (about five minutes), sprinkle the Earl’s Gone Wild Cal-Spice evenly over fish.

Serve everything buffet style and enjoy!

Serving suggestions: Chips, salsa and guacamole.

Copyright 2003-2017 by Savor California. All rights reserved.