Cinco de Mayo (Spanish for “fifth of May”) is a celebration held on May 5. It is celebrated in the United States and regionally in Mexico, primarily in the state of Puebla, where the holiday is called El Día de la Batalla de Puebla (English: The Day of the Battle of Puebla).
- 2 tbsp fresh lime juice
- 2 tbsp extra-virgin olive oil
- 2 tsp chipotle powder
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp salt
- 1 lb fresh Mahi Mahi
- 1 large ripe avocado, pitted and roughly chopped
- ¼ cup plain yogurt
- 1 tbsp fresh lime juice
- 1 tbsp ranch dressing
- ½ cup chopped cilantro
- ¼ tsp salt
- ¼ cup milk
- Corn tortillas
- 1 package of shredded cabbage
- Red wine vinegar pickled red onions, cut into fourths
- Cilantro sprigs
- Radishes, julienned
- Lime wedges
- In a small bowl, combine the lime juice, olive oil, chipotle powder, cumin, paprika and salt, and stir until smooth.
- Pat the fish dry with paper towels. Rub on both sides with the lime-chipotle marinade. Transfer to a plate and cover tightly with plastic wrap, then transfer to the refrigerator to marinate for 15-20 minutes.
- Meanwhile, in the bowl of a food processor, combine the avocado, yogurt, ranch dressing, lime juice, cilantro, salt and milk. Process until smooth and creamy. Transfer to a serving bowl and cover tightly with plastic wrap.
- In a large skillet set over medium-high heat, saute the fish in the remaining 2 tbsp olive oil until flaky, about 4-5 minutes per side.
- Remove from heat, and transfer to a platter. Using a fork, break up each filet into bite-sized chunks.
- In a skillet set over medium heat, warm the tortillas one at a time for 20-30 seconds per side, or until soft and flexible.
- To assemble, place 2 tortillas on each plate and drizzle with avocado-yogurt sauce. Divide the fish evenly between the tortillas, then serve with cabbage, pickled red onions, radishes and cilantro.