Fish tacos can be so hit or miss. It just so happens that the first fish tacos I ate were a grand slam. We’re talking the best fish tacos – to date – that I’ve eaten.
Oh, Escalantes, the things I would do for your Tacos De Pescado recipe! They’re just about the only thing I miss from our 1 1/2 years spent in Houston.
Escalantes’ fish tacos these are not, but they are delicious in their own right. I’ve followed many a fish taco recipe in hopes of finding one both John and I loved, but that goal proved elusive until I decided to wing it on my own.
A few weeks back I decided to just go for it, and somehow managed to produce a plate of fish tacos that we really enjoyed. Having not anticipated a resounding success, I didn’t document the process; but as soon as we polished off the tacos, I sat down in front of the computer to jot down the ingredients I used.
Now here we are nearly a month later and I finally got around to making the Mahi Mahi fish tacos again… this time with photographic proof!
Mahi Mahi is a flaky white fish with a very mild flavor, so a bouquet of spices is quite necessary. What I used: paprika, chipotle chile powder, ground garlic, ground onion, oregano, and – of course – Kosher salt.
Another key component to tasty fish tacos are the accoutrements. The essentials: guacamole, purple cabbage, and crema (in this case, a chipotle-lime crema).
Now I’m sure grilling would yield a fantastic piece of fish, but I’m sticking with my tried-and-true method of pan-searing. Rub the spice mixture into the Mahi Mahi and then cook it in a hot skillet until crispy and almost blackened on the outside, flaky on the inside.
If corn tortillas are your thing, then by all means, go that route. John and I are partial to flour tortillas, and though I typically buy those of the whole wheat variety, I opted for these gorgeous orange habanero flour tortillas from Trader Joe’s.
Flaky pieces of flavorful tender Mahi Mahi, rich guacamole, crunchy purple cabbage, and a smoky-tart crema combine to make a light & healthy meal that tastes delicious.
Plus, check out those gorgeous colors! I feel happy just looking at these photos =).
Mahi Mahi Tacos
Prep Time: 10 minutes
Cook Time: 10 minutes
Keywords: saute main fish avocado Mexican
Ingredients (2 servings)
Ingredients for the fish:
- 1/2 lb wild-caught mahi mahi
- 1/2 Tbsp paprika
- 1/2 tsp chipotle chile powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp oregano
- 1/2 tsp Kosher salt
- 1 Tbsp canola oil
Ingredients for the chipotle-lime crema:
- 1/2 cup plain 2% Greek yogurt
- 2 Tbsp well-shaken low fat buttermilk
- 1/4 tsp chipotle chile powder
- freshly squeezed juice from 1/2 lime
- a few dashes chipotle hot sauce
- Kosher salt, to taste
Ingredients for the guacamole:
- 1 medium-sized ripe avocado, peeled & pitted
- 1 Tbsp chopped cilantro
- 1 green onion, thinly sliced
- freshly squeezed juice from 1/2 lime
- Kosher salt and freshly ground black pepper, to taste
Additional Ingredients:
- tortillas (I used habanero flour tortillas from Trader Joe’s)
- 1 cup shredded purple cabbage
- lime wedges
- chipotle hot sauce
Instructions
Combine the paprika, chipotle chile powder, garlic powder, onion powder, oregano, and salt in a small bowl; stir and rub all over the mahi mahi. Set aside.
In a medium bowl, whisk together all ingredients for the crema until smooth. Set aside.
In a separate medium bowl, mash together all ingredients for the guacamole. Set aside.
Heat canola oil in a medium skillet set over medium heat. When hot, add in the spice-rubbed mahi mahi. Cook until crisp on the outside and cooked through, flipping halfway through, about 8-10 minutes total. Flake fish with a fork right in the pan.
If you have a gas stove, set one burner to a low flame. Carefully hold a tortilla over the flame for about 10 seconds, or until brown spots form; flip the tortilla over and repeat on the other side. Repeat this step with remaining tortillas. If you do not have a gas stove, heat tortillas in the microwave for 20 seconds.
Spread a few spoonfuls of the guacamole down the center of each warmed tortilla. Top with a small handful of the shredded purple cabbage. Evenly divide the flaked fish on top of the cabbage, and finish each taco off with a generous drizzle of the crema.
Nutritional Information (without tortillas, the nutritional stats of which vary depending on brand):
375 calories, 22.9 grams fat, 3.1 grams saturated fat, 6.9 grams fiber, 33.8 grams protein
