"Food is our common ground, a universal experience." - James Beard

Wednesday, September 8, 2010

Fish Tacos

Kent and I wanted to try making something new when we were at the beach with his family for Labor Day.  So, when our night to cook came along, we made these delicious fish tacos.  I have never been a huge fan of fish, but these were amazing!  And the slaw is great too - not overly mayonnaisey.  We were able to get fresh Mahi Mahi, which worked well for the recipe.  If you cannot find Mahi Mahi, other types of fish - like Snapper - will work as well.  The jalapeno, lime, and cilantro give the whole dish a wonderful southwestern flavor.  We will definitely be making these again soon!

Fish Tacos
2 lb Mahi Mahi
Tortillas (soft or hard shell)

1 jalapeño finely chopped
1 lime (juiced)
¼ cup cilantro finely chopped
½ tsp cayenne pepper
½ tsp paprika
1 tsp cumin
½ tsp garlic powder
1 tsp salt
1/2 tsp pepper

4 cups shredded cabbage
3 tbsp minced red onion
3 tbsp green onion, chopped
¼ cup cilantro, finely chopped
3 tbsp mayo
3 tbsp sour cream
2 tsp lime juice
1 clove garlic, minced

Cut the fish into one inch cubes and place in a bowl.  Mix all of the marinade ingredients together.  Pour the marinade over the fish.  Allow the fish to marinate for 30 minutes.

Meanwhile, mix all of the slaw ingredients together in a large bowl. 

After the fish has finished marinating, pan fry it in a skillet with a small amount of vegetable oil on medium-high.  Cook for about 5-7 minutes or until the fish is cooked through (opaque in the center).

To serve, have guests fill their shells with the fish and top it off with the slaw.

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