Fish Tacos
Having just returned from a trip to Miami and being dazzled by the authentic Cuban flavors that influence South Florida’s cuisine, I felt I had to try my hand at Fish Tacos. This simple dish was featured everywhere from roadside stands to gourmet restaurants.
It is incredibly easy to make, but getting the right balance and depth of flavors is the trick. My favorite part of the Fish Taco is the bright mix of Cilantro and Lime that really packs a punch for your tastebuds! Mahi Fish Tacos are both light and satisfying, so I don’t feel bad about eating 2 (ahem 3) in one sitting!
Since building the taco is often the most fun…here is a step by step guide to making this delish dish at home.
You can really choose whatever fish you want for the tacos (think…shrimp, catfish, tilapia etc.). I picked Mahi because it flakes well and it is really hearty.
Pan Seared Mahi with Onions and Peppers
Pan Seared Mahi Mahi
- 2 Mahi Fillets
- 1 tsp Olive Oil
- 1 tsp Black Pepper
- 1 tsp Garlic
- 1 tsp Red Pepper Flakes
- 2 tsp Lime Juice
- 1 tbsp Butter
- 1/2 Medium Onion
- 1/2 Red Bell Pepper
- 1/2 Yellow Bell Pepper
- 2 tbsp Fresh Cilantro Leaves
Marinate Mahi Fillets for 30 minutes – 2 hours in Olive Oil, Pepper, Garlic, Red Pepper Flakes and Lime Juice. Pan sear evenly on both sides until cooked through (about 15 minutes over medium heat).
Slice Onions and Peppers (julienne) and saute in butter over high heat. When Onions and Peppers are soft and have a slight char, add Cilantro Leaves and remove from heat.
With your fish done, it is time to assemble the taco! First you need a Corn Tortilla (no flour tortillas…they get too soggy). Then guacamole is always my first layer. I love guacamole, but I haven’t really mastered how to make it, so I kind of fake it.
Fake-A-Mole on a Corn Tortilla
Fake-A-Mole
- 2 Ripe Avocados
- 1/3 Cup Medium Salsa
- 1 tbsp Lime Juice
- 1/2 tsp Salt
- 2 tbsp Fresh Cilantro Leaves
Mash Avocado until you have a softened paste consistency with some chunks. Fold in Salsa, Lime Juice, Salt and Cilantro. Done and Done!
Layers of Guac, Cheese, Peppers and Onions
Now finish your tacos with whatever ingredients you like best. Black Beans, Corn, Cheese, Sour Cream, Salsa, Rice…the options are deliciously endless!
And...that's a Wrap!
Royce
February 20, 2012 at 10:20 am
Very nice! Your fake-a-mole looks real to me.
That's A Mouthful
February 20, 2012 at 4:49 pm
Thank you, it is great when you’re too hungry to wait – - which I always am
Lici
March 5, 2012 at 10:52 pm
David and I made your fish tacos for lunch today. Since it was cool, sunny, and cloudless, we ate udosite. And although we’re back at work now, we both agreed those plates of fish tacos made us feel for just a moment we were on a Caribbean vacation. (It didn’t hurt that we split a Red Stripe). It’s pretty amazing when a dish can make you feel that way.The only thing I added was a little chopped red onion for crunch and punch, and I set out a bottle of hot red pepper sauce, which we both reached for.Most cooks think they need a dinner party to try a new dish (and for most us, how often is that!?). I love that you created a sassy new entree on a simple weeknight.
That's A Mouthful
March 12, 2012 at 4:50 pm
I’m glad you enjoyed them. Fish tacos are amazing and I have them with different kinds of fish a couple times a week. I haven’t done the red onion yet, but I do LOVE hot sauce!