Sunday, February 27, 2011

My Oh Mahi! Fish Tacos! :)

I tried fish tacos once at this restaurant called Captain's Quarters in Louisville.  I don't know if the wrong chef was working in the kitchen that day, or if I just wasn't feeling it, but those fish tacos definitely did not leave a good impression in my memory.

The idea of fish tacos always seemed appealing to me though, because I love Mexican flavors and I love fish.  It makes sense that they naturally would taste great together.

So with a fresh piece of mahi mahi in the refrigerator, we decided we'd give making homemade fish tacos a whirl.  Thank goodness, these were much better the second time I tried them!


 This recipe was really easy to make.  We got it from a free i-phone app called Big Oven.

Here's What You'll Need:
  • 1 pound mahi mahi
  • 1/4 cup canola oil
  • 1 lime, juiced
  • 1 tablespoon ancho chili powder
  • 1 jalapeno pepper coarsely chopped
  • 1/4 cup fresh cilantro leaves, chopped
  • 8 flour or corn tortillas
  • white cabbage, shredded
  • hot sauce (duh)
  • sour cream (none for me, thanks)
  • red onion thinly sliced
  • green onion thinly sliced
  • cilantro leaves chopped
  • salsa
Here's What To Do:

Preheat the grill (or grill pan, in our case) to medium-high heat.  Place fish in medium size dish.  Whisk together the oil, lime juice, ancho, jalapeno and cilantro.  Pour over the fish.


Let marinade for at least 15 to 20 minutes, although the longer it marinates, the better it's going to be!

Remove the fish from the marinade and place onto a hot grill, flesh side down. 

Papa Lane gave me a really nice All-Clad grill pan for Christmas, which we've been using a lot since the weather turned a bit too frigid for grilling.

Grill the fish for 4 minutes on the first side, 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.  We served ours with some black beans and a bit of cheese!

What I loved about this recipe is that the jalapenos, chili and lime flavors soak into the fresh fish with every additional moment it marinates.  Nom nom nom nom.....

For some reason, the photo of our finished product got deleted, but this was a pretty photo of fish tacos, so it's going to have to be my stand-in photo for today.

This is so deliciously tasty and EASY TO MAKE!

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