Since I love tacos and fish, here's another fish taco recipe. The last recipe was inspired by some tacos I had while on vacation in Maui. This recipe is inspired by the meat tacos I've had in Rosarito, Mx. I have substituted mahi-mahi for meat.
Ingredients
Corn Tortillas, 6
Frozen Mahi mahi, two fist-sized pieces, defrosted
Small Bunch of Cilantro
Tomato, ripe if possible
Small Onion
1 lime
Plenty of salt
Optional but highly suggested
Guacamole (simplest: 1 mashed avocado + juice of 1 lime + salt to taste)
Salsa--homemade or store bought, I like the Green Mountain brand
Chop the following: the tomato, the onion, and the cilantro. Arrange these items separately around a plate. Lightly salt the pile of tomato. Cut the lime lengthwise into 6 wedges and add to the place of condiments. Salt the mahi-mahi and cook in a lightly oiled pan (olive oil preferable but canola is also acceptable) until fish is flaky. Chop the fish into quarter-to-nickel sized flakes and lightly grill the tortillas over an open flame on both side until you see small black marks. Place a roughly equivalent amount of fish in each tortilla. Serve with salsa and guacamole. Each eater can place the condiments that they choose in their tacos.
Serves two people.
Subscribe to:
Post Comments (Atom)
1 comment:
Zander and I have had fish tacos here in San Diego and we've decided the sauce in it makes us sick. Good job no cream-based thing in it
Post a Comment