Fish Tacos

Total Time:
1 hr 45 min
Prep:
35 min
Inactive:
25 min
Cook:
45 min

Yield:
4 servings
Level:
Intermediate

NUTRITION INFO
Ingredients
  • Tacos:
  • 1 pound white flaky fish, such as mahi mahi or orata
  • 1/4 cup canola oil
  • 1 lime, juiced
  • 1 tablespoons ancho chili powder
  • 1 jalapeno, coarsely chopped
  • 1/4 cup chopped fresh cilantro leaves
  • 8 flour tortillas
  • Garnish:
  • Shredded white cabbage
  • Hot sauce
  • Crema or sour cream
  • Thinly sliced red onion
  • Thinly sliced green onion
  • Chopped cilantro leaves
  • Pureed Tomato Salsa, recipe follows
  • Pureed Tomato Salsa:
  • 2 tablespoon peanut oil
  • 1 small red onion, coarsely chopped
  • 4 cloves garlic, coarsely chopped
  • 4 large ripe tomatoes, chopped
  • 1 serrano chile
  • 1 jalapeno, sliced
  • 1 tablespoon chipotle hot sauce
  • 1 tablespoon Mexican oregano
  • 1/4 cup chopped fresh cilantro leaves
  • Salt and pepper
Directions
Garnish:

Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.

Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.

Pureed Tomato Salsa:

Preheat grill or use side burners of the grill. Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blender until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste. Yield: 6 to 8 servings


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Pairs Well With
Lager

Crisp, refreshing light beer

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4.6 160
I made these last night. They were delicious! Because it is cold here, I made the mahi mahi in the oven. The fish was moist and very flavorful. After reading comments, I did add some course salt to the fish before baking. I added sliced avocado and sour cream to the toppings. <br />A commentator suggested adding rice wine vinegar and sugar to the cabbage and onion. In addition, I added some pineapple to the tomato salsa, as well as a bit of cumin and sugar. This recipe was a hit. My husband asked me to make a larger batch next time!<br /> item not reviewed by moderator and published
This tacos are so good I made them in a pan and they still tasted delicious I would make this tacos again yumm !! Bobby I love all ur recipes ❤️ item not reviewed by moderator and published
Amazing...doubled the marinade and threw in sea scallops, shrimp, and lobster. There are leftovers! Looks like I have some fresh pasta to make for dinner tomorrow night. item not reviewed by moderator and published
Great marinade! Good flavor. Tips: Paired this with Ellie Krieger's chipotle cream sauce from her fish taco recipe item not reviewed by moderator and published
Wow, everyone in the family loved it! item not reviewed by moderator and published
These were really good. My hubby likes the salsa and are it with chips for a few days. I would make this again item not reviewed by moderator and published
Having lived in San Diego for two years, I have had some pretty good fish tacos. These are right up there with the best. I was not sure about the ancho chili powder, but once the mahi mahi cooked in it, it tasted good. Because I could not find white cabbage, I substituted broccoli slaw. It was a little too crunchy. I will try purple cabbage next time. Also, I used chipotle salsa that I had on hand. item not reviewed by moderator and published
I tried the fish with a Belizean spice called "Red Cardo", used for authentic local taco's meat in pork, chicken or beef. It's really good!!! It's like renovated "Panades" from Caribbean. item not reviewed by moderator and published
Amazing and definitely making Again!!! I added dark rum to the fish marinade and freshly ground my dried ancho chili peppers. Also made homemade tartar and gauc with this and I can wait to have it again item not reviewed by moderator and published
These were great. Have a cabin in Minnesota and the fishing is also great. Walley and Crappe work wonderfully with this recipe. item not reviewed by moderator and published

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