3 Videos | Photo: Fish Tacos Recipe
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
Directions
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:
- 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
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
Per serving: Calories: 418; Total Fat: 20 grams; Saturated Fat: 2 grams; Protein: 26 grams; Total carbohydrates: 33 grams; Sugar: 2 grams; Fiber: 3 grams; Cholesterol: 83 milligrams; Sodium: 502 milligrams
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By wyattsfish_11705603
Sunnyvale, CA
on May 06, 2013
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Delicious! My son loves fish tacos and always orders them. My husband and I have not found one we liked, until now. I made these for cinco de mayo last night and kept true to the recipe. I used halibut because I couldn't find the mahi mahi or orata. Everyone loved them including my husband. I will be making these again.
By chadious
Lake Havasu Cit...
on April 15, 2013
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"Ehhhhh". I have to tell you, reading the reviews and seeing the pictures, I was very excited about making this dish. It's healthy, it's simple, IT'S BLAND. Yes, bland. My wife and I took a bit and looked at each other and said, "Really?!"
I love this chef and his recipes, but this one will not be used again. It wasn't horrible by any means. It's just that the fish, itself, was flavorless and bland.
By Teachervik
on March 22, 2013
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I have never made fish tacos before. I made 2 slight changes--used regular oregano, but added a dash of cumin. Also, I just cooked the salsa down in the pan without serious blending, just stirring because we like it on the chunky side. When I mentioned I was making them, my husband turned up his nose...he ate three seriously heaped tacos. Thanx
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