Great late-summer meal... enjoy it on your deck or patio with Habanero Salsa and a cold beer."I made these, but I broiled the mahi mahi. The fish cooked well, and the "marinade," which I would consider more of a sauce that I left on it while broiling, was pretty good, too. Unfortunately, the mahi mahi had a lot of bones in it, so it was too difficult to really enjoy. From what I was able to eat, it was very good, and I'd try it again without the fish with bones." - tkolbus
Yield: 4 Ready in 45 minutes
934 people trying soon
|1 poundmahi mahi; or other white flaky fish|
|1/4 cupCanola oil|
|1 lime; juiced|
|1 tablespoonancho chili powder|
|1 jalapeno pepper; coarsely chopped|
|1/4 cupfresh cilantro leaves; chopped|
|8 Flour tortillas|
|-- GARNISH --|
|white cabbage; Shredded|
|Crema or sour cream|
|red onion; Thinly sliced|
|green onion; Thinly sliced|
|cilantro leaves; Chopped|
|Habanero Salsa; (see separate recipe)|
Fish Tacos Preparation
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 and place onto a hot grill, flesh side down. 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.
Pair with Habanero Salsa, BigOven ID 161759.
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