4 Videos | Photo: Fish Tacos Recipe
Fish tacos - consisting of fish, lettuce, salsa and sometimes a slaw or creamy dressing - are known to have originated in the across-the-border state of Baja California. The popular dish migrated northward and is now prevalent in restaurants and on the street throughout Southern California; a favorite amongst surfers for its affordability and ease. Aida Mollenkamp's are authentically deep fried, flaked and served with avocado, salsa and sour cream.
Ingredients
- 1 1/2 pounds mahi-mahi filets
- 1/4 cup dry white wine
- 2 tablespoons lime juice
- 1 teaspoon minced garlic
- 1 tablespoon vegetable oil
- 1 lime, quartered
- 12 small corn tortillas, warmed
- Romaine or Iceberg lettuce, shredded, for garnish
- Pico de Gallo salsa, for garnish
- 1 avocado, pitted and cut into thin slices, for garnish
- Sour cream or crema, for garnish
Directions
Pat fish dry and combine in a nonreactive bowl with the white wine, lime juice and garlic. Set aside to marinate about 10 to 15 minutes.
When fish is ready, remove it from the marinade, pat dry, and season with salt and freshly ground black pepper.
Heat oil in a large nonstick frying pan over medium-high heat. When oil shimmers, place fish skin-side down in skillet. Cook until opaque and firm to touch, about 3 minutes per side.
Flake the fish, squeeze one of the lime wedges over the top, and toss to coat. To make a taco, stack 2 tortillas on top of each other and fill with fish, lettuce, salsa, a few avocado slices, and a dollop of sour cream. Repeat to make 6 tacos total.
Serves: 6
Calories: 338
Total Fat: 11 grams
Saturated Fat: 2.5 grams
Protein: 24 grams
Total carbohydrates: 33 grams
Sugar: 2 grams
Fiber: 4 grams
Cholesterol: 92 milligrams
Sodium: 384 milligrams
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By burgerworld
on December 07, 2012
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Can you say blah?!!!!!Was awful...no taste at all!....and the corn tortilla overpowered the bland ingredients!
By Wyatt3083_LOVES...
PERU
on August 10, 2012
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we love this
By atlchick77
Atlanta, Georgia
on January 02, 2012
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I thought these were very yummy but they were a little bland, so I ramped up the flavor with a spicy avocado chipotle salsa. The spicy flavor topped off the lime taste of the fish and was awesome! Definitely a keeper and will make again. I only used 1 pound of mahi mahi because I knew I would add lots of fresh toppings, which made 8 tacos instead of 6. Thanks Aida! My revised recipe can be found on my site Lowfatchick[dot]com under Chipotle Fish Tacos.
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