My Oh Mahi Thats A Good Fish Taco Recipes

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EASY MAHI MAHI FISH TACOS

These fish tacos are delicious and light. Best of both worlds! This is a great dish when you're on the go, as it's quick and easy. Enjoy. Add habanero hot sauce and low-fat sour cream to your preference.

Provided by jacquixox

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 8

Number Of Ingredients 11



Easy Mahi Mahi Fish Tacos image

Steps:

  • Season mahi mahi lightly with adobo seasoning and 1 dash of lime juice.
  • Mix tomato, red onion, cilantro, scallions, and 2 tablespoons lime juice together in a bowl for the pico de gallo.
  • Lightly spray a nonstick skillet with cooking spray; turn stove to medium-high heat. Cook mahi mahi until golden brown, about 2 minutes per side. Reduce heat to low; cook, covered, until fish flakes easily with a fork, about 10 minutes.
  • Place corn tortillas between damp paper towels; microwave until heated through, 30 seconds to 1 minute.
  • Place 1/2 of each mahi mahi fillet on a tortilla. Top each with 2 slices avocado and 1 scoop of pico de gallo.

Nutrition Facts : Calories 143.1 calories, Carbohydrate 16 g, Cholesterol 31.1 mg, Fat 4.9 g, Fiber 4 g, Protein 10.3 g, SaturatedFat 0.7 g, Sodium 55.4 mg, Sugar 1.3 g

1 teaspoon adobo seasoning
4 (3 ounce) fillets mahi mahi
1 dash lime juice
1 medium tomato, diced
½ red onion, chopped
1 cup chopped fresh cilantro
2 scallions, thinly sliced
2 tablespoons lime juice
cooking spray
8 (6 inch) corn tortillas
1 avocado, sliced

FISH TACO

Provided by Alton Brown

Categories     main-dish

Time 38m

Yield 4 to 6 servings

Number Of Ingredients 21



Fish Taco image

Steps:

  • Put the garlic, cilantro, lime zest, cumin, salt, and pepper in a small food processor bowl and pulse until combined, approximately 20 seconds. With the processor running, add the tequila. Put the tilapia fillets into a 1 gallon resealable bag, add the garlic mixture and move around to coat each fillet. Set aside at room temperature for 15 to 20 minutes.
  • Heat an electric nonstick griddle to 375 degrees F.
  • Brush the griddle with the olive oil. Cook the fillets until just cooked through and opaque about 3 to 4 minutes per side. Cut into strips and serve in warm tortillas with crema, shredded red cabbage and lime wedges.
  • Combine 9 ounces flour and salt in the bowl of a food processor and pulse 2 to 3 times.
  • Add the lard to the flour mixture in 4 to 5 chunks and pulse 10 to 15 times until the mixture resembles coarse crumbs. With the processor running, add the water in a steady stream just until a ball of dough begins to form, approximately 30 seconds.
  • Sprinkle the remaining 1/4 cup of flour on a clean surface. Remove the dough from the bowl of the processor and knead until well incorporated and less sticky. Wrap the dough ball in plastic wrap and let it rest at room temperature for 1 hour.
  • Evenly divide the dough into 8 pieces and form them into round balls. Roll each ball into 7-inch rounds with a rolling pin on a lightly floured surface. Keep all of the dough balls covered with a tea towel.
  • Heat an electric nonstick griddle to 375 degrees F.
  • Put the tortillas, 2 to 3 at a time, onto the griddle and cook until light golden, about 4 minutes per side. Can be held for up to 2 hours, at room temperature, wrapped in a barely damp tea towel. Repeat with the remaining tortillas. Microwave for 1 minute in the damp tea towel to reheat.
  • Put the heavy cream in a 16-ounce microwave-safe glass jar. Microwave on high until the cream is just under 100 degrees F, about 30 to 40 seconds. Add the buttermilk, close the jar, and store in a warm place for 24 hours. The cream will have thickened to the consistency of thin yogurt.
  • Add the chipotle chile and salt and process with an immersion blender, in the jar, until smooth, approximately 20 seconds. Refrigerate until ready to use.

3 cloves garlic
1 cup packed cilantro leaves
2 limes, zested
2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 cup tequila
1 pound tilapia fillets
1 tablespoon olive oil
8 (7-inch) round Flour Tortillas, recipe follows
Crema, recipe follows
Shredded red cabbage
Lime wedges
9 ounces all-purpose flour, plus 1/4 cup for kneading and rolling
1 teaspoon kosher salt
1/3 cup lard
1/2 cup cool water
1 cup heavy cream
1 tablespoon buttermilk
1 chipotle chile in adobo sauce
1/4 teaspoon kosher salt

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