Mahi Mahi Tacos Recipes
CITRUS MAHI MAHI TACOS
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Put a large piece of aluminum foil on a baking sheet; arrange the fish fillets side by side on the foil and sprinkle with 1/2 teaspoon salt.
- Combine the achiote paste, lime juice, orange juice, oregano, cumin, scallions, chile powder, vinegar and brown sugar in a blender; pulse until smooth. Pour the mixture over the fish and turn to coat using tongs. Scatter the thyme sprigs and bay leaves over the fish, then top with orange slices. Cover the fish with another piece of foil and crimp the edges to tightly seal. Marinate in the refrigerator, 1 to 4 hours.
- Position a rack in the upper third of the oven and preheat to 475 degrees F. Transfer the fish to the oven and bake until tender, about 25 minutes. Remove the herbs and orange slices. Serve the fish in tortillas with assorted toppings.
- Trim 2 bunches spring onions; halve lengthwise, if large. Cook in a large cast-iron skillet over medium-high heat until tender and blackened, 5 to 8 minutes. Cut into pieces and sprinkle with lime juice and salt.
GRILLED MAHI-MAHI TACOS
A California classic, these tacos rely on quality fish-and a boost from a dry rub-to set them apart. Buy the best seafood you can find, and serve the extra pico de gallo with chips.
Categories Fish Onion Tomato Cinco de Mayo Backyard BBQ Dinner Seafood Summer Family Reunion Grill Grill/Barbecue Cabbage Sour Cream Cilantro Tortillas Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 30
Steps:
- For pico de gallo:
- Combine first 7 ingredients in a medium bowl. Season to taste with salt and pepper.
- For crema:
- Whisk cream and sour cream in a small bowl to blend. Season to taste with salt, pepper, and hot sauce.
- For tacos:
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Combine all dried spices in a small bowl. Sprinkle over fish. Brush grill grate with oil. Grill fish until cooked through, about 5 minutes per side. Using a fork, coarsely shred fish. Fill tortillas with fish, cabbage, and pico de gallo. Drizzle with crema. Squeeze fresh lime wedges over tacos.
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
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
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