It has been months since I posted a recipe! I found this new fish taco recipe recently and have really enjoyed it. It is based on a recipe by chef Jason Hill.
The marinade is really delicious, and the fish is yummy served on its own if you are not in the "taco mood." (But why wouldn't you be?) I hope you enjoy this recipe as much as I do!
TACOS:
16 oz mahi mahi or other white fish
8 tortillas (see note below recipe)
2 cups shredded cabbage or coleslaw mix
2 large tomatoes, diced
Sea salt
Black pepper
MARINADE:
1/2 cup cilantro leaves
Zest of one lemon or lime
Juice of one lemon or lime
1/4 cup white wine
1 clove garlic, minced
1/4 cup olive oil
Zest lemon or lime over cilantro leaves on a cutting board. Chop for about 1 minute, until zest is incorporated into cilantro and cilantro is finely chopped. Place cilantro mix in medium bowl and add remaining ingredients, except olive oil. Whisk to combine. Drizzle olive oil into bowl as you whisk vigorously. Continue whisking until mixture begins to thicken and liquids have emulsified.
Rinse mahi mahi and dry with paper towels. Place fish in ziploc bag or in a bowl which will allow it to be completely covered with marinade. Pour marinade over fish. Refrigerate for 30 minutes.
SAUCE:
1/4 cup mayonnaise
1/4 cup plain yogurt
2 tsp lime juice
1/2 to 1 tsp hot sauce
Combine all ingredients and mix well. Add more or less hot sauce to taste.
TORTILLAS:
Tortillas may be heated in a dry skillet & kept warm in a tortilla warmer or in aluminum foil in oven, or you can heat them on the grill while the fish is cooking. For the latter option, spray tortillas with cooking spray, and stack them in aluminum foil. Seal foil well. When you put the fish on the grill, add the tortilla packet to the grill as well.
COOKING/ASSEMBLY:
Preheat grill on medium heat (or try using a cast iron skillet to nicely sear fish). Oil grill very well to prevent fish from sticking. Remove fish from marinade, and sprinkle with salt and pepper. Place fish (and tortillas, if desired) on grill. Close lid, and grill for 4 minutes. Mahi mahi is a somewhat thick cut of fish; if you are using a thinner cut, you will need to shorten your grill time. Turn fish over. If grilling tortillas, flip them as well. Grill an additional 4 minutes, or until fish is opaque throughout and flakes easily. Do not overcook fish.
While fish is grilling, place sauce, shredded cabbage and tomatoes in bowls for easy assembly of tacos.
Remove fish & tortillas from grill. Cut fish into small chunks or thin slices & place in center of each tortilla. Spoon a bit of sauce over fish. Top with a generous amount of cabbage and diced tomatoes. Fold in half & serve immediately.
Optional toppings: sliced avocado, salsa, jalapeno pepper slices.
*NOTE:
Mission brand tortillas have come out with some delicious new artizan tortilla varieties, such as Ancient Grains, Flaxseed and Blue Corn, and Corn and Whole Wheat. We especially like the Corn and Whole Wheat tortillas.
Serves 4
