We get contacted from companies quite often asking if we’d like to sample products. But we only accept when the product is something we’re genuinely interested in trying or that we know we’d like to cook with. When we were contacted by Cabot to see if we’d like to try some of their cheeses, we didn’t have to think twice. Cheese? YES. Cabot? YES AGAIN. And send us cheese, they did. We were thrilled with the selection and especially the fact that they sent us two of each so we could both try them (contrary to popular belief, Chels and I are not roommates).
I knew Cabot was local, but I did not realize that by eating it, I’m supporting 1,200 local New England dairy farmers. Nor did I know that Stephanie Sokolove, the chef and owner of Stephanie’s on Newbury and Stephi’s on Tremont uses 150 pounds of Cabot cheese a week (yeah, I’d say she rivals me ). One of the dishes she makes is fish tacos and the recipe looked so delicious that I decided to give it a try, too.
But first I have to tell you a secret. I’m generally not a big fish taco person. I LOVE tacos (maybe more than life) and I LOVE fish. But I’ve never had a fish taco in a restaurant that I really liked. And sometimes the whole fish/cheese combo doesn’t seem quite right. But I was really excited to make the tacos myself, using all ingredients that I knew were fresh.
Fish Tacos (serves 2-3)
- 2 T canola oil
- 1 lb. mahi mahi fillets
- 2 T Cajun seasoning mix (2 T paprika, 1 T salt, 1 T pepper, 2 t garlic powder, 2 t ground red pepper, 1 t dried oregano, 1 t dried thyme)
- 1 T butter
- 2 C shredded green cabbage
- 1/4 C thinly sliced red onion
- 2 scallions, thinly sliced
- 10 fresh cilantro leaves
- Juice of 1 lime
- 6 small (6-inch) tortillas
- 1/2 C chopped tomatoes
- 2 oz. (1/2 C) cheese (I used Cabot’s Seriously Sharp with some red pepper flakes on top)
I was a bit disappointed because I bought all the ingredients for the fish tacos before opening the cabot cheese box and realizing I didn’t have the habanero cheddar the recipe called for. But I decided to use the Seriously Sharp with some red pepper flakes thrown in for good measure.
I have a SERIOUS obsession with sharp cheese, so this was right up my alley.
I mixed all my spices to make my Cajun spice mix.
And then I unwrapped the beautiful mahi mahi. The recipe called for skinless, but mahi mahi generally comes with the skin on (at least from what I have seen). I decided to cook it with the skin on and then just flake the fish off the skin after it was cooked.
Rub the Cajun spice mix all over the fish- the more, the better!
In a large skillet over high heat, heat your canola oil. Once it’s shimmering, place the fish in the skillet. Immediately add butter (don’t worry if it smokes). I cooked my fish for about 5 minutes per each side. It was nice and browned on top and beautiful. Let it stand in the pan for 3-4 minutes to let the juices settle.
While your fish is cooking, start in on the cabbage mixture. I chopped my cabbage up since I couldn’t find shredded in the store. Also add the sliced red onion, sliced scallions, cilantro, and lime juice. Stir together.
And I chopped up a tomato, too.
I also grated the cheese. And snuck a few tastes, obviously.
Warm your tortillas in a skillet over high heat. You can just put the tortillas in the skillet for about 10 seconds on each side.
Then you’re ready to put your tacos together. First put some cabbage mixture on the tortilla. Flake fish with a fork and put that over it. Top with tomatoes and cheese. I sprinkled with some red pepper flakes to add a little bit of spice. Add some lime if you’d like.
Pick up and dig in. This was definitely the best fish taco I’ve ever had. I just loved knowing that it was all fresh. I kind of felt like I was on a beach in California. Though I was really in Boston in the middle of another huge rain storm. The flavors in the tacos went so well together as did the consistencies- I love the little crunch from the cabbage.
The sharpness of the cheese was amazing. I don’t discriminate against cheese and really do love them all, but when forced to choose, I say the sharper, the better. I’ve never tried a cheese that’s too sharp for my liking. Sharp cheese is also good for the waist-line. Since it’s so incredibly flavorful, you don’t have to use as much of it. Just a sprinkling of it has a huge impact.
Chris and I enjoyed the fish tacos with a bottle of Pretty Things Fluffy White Rabbits. The first thing I said when I took a sip was “mmmm hoppy!” and then I burst out laughing because I guess that’s the point. Get it? Rabbits= hoppy. I love a good hoppy beer (and a pretty label), so this beer was right up my alley and perfect for spring.
Sharp cheese and hoppy beer make for a good night!
I’m happy to say I’ll definitely be making these fish tacos again. And I’ll make them for any fish taco doubters, too! And now I’m pretty sure I need to try Stephanie Sokolove’s version of the dish, too.
Are you a fan of fish tacos? Try making them with lots of fresh veggies, mahi mahi, and sharp cheddar and I’m pretty sure you will be!
Now, what will I do with the rest of this cheese? I’m pretty sure I have a few ideas up my sleeve, but let me know if you have any suggestions!