Mahi Mahi Tacos Recipe

The weather has been up and down in KC and I’m really just craving for sunny days, micheladas and fish tacos. In addition, my colleague Amanda who also has this amazing blog, just found out that I was doing a taco recipe a week. She is a vegetarian with the occasional fish added to her diet, she asked me for some good fish recipes, so here you go Amanda…hope you enjoy this! Happy Easter!

 

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Mahi Mahi Tacos

Serves 2 or in our house, it served 2 and 1 child
 

Ingredients

1 lb of Mahi Mahi
2 tablespoons of butter or margarine
½ a lime
Salt to taste

PINEAPPLE SALSA: 
• 
1 fresh pineapple peeled and finely chopped
• 1 serrano deveined and deseeded finely chop
• 1 bunch of cilantro finely chopped
• ¼ of red onion finely chopped
• Salt to taste

HABANERO SALSA (from week 13):
• 1 tbsp olive oil
• 1 tbsp honey
• ½ white onion
• 4 mangos, peeled and cubed
• 3 habaneros – stemmed but keep all the seeds
• 2/3 white vinegar
• 4 garlic cloves (peeled)

Microgreens
Limes quartered

SHISHITO PEPPERS:
• 1 lb of shishito peppers
• 2 tablespoons of olive oil
•  4 tablespoons of shoyu

Yoli White Corn Tortillas
1 tbsp of butter or margarine

 

Directions

Prepare your salsas first.

 

PINEAPPLE SALSA: 
Combine pineapple, serrano, cilantro, red onion and mix. Add salt to taste and set aside

 

HABANERO SALSA:
In a sauce pan, heat up olive oil and sauté onion until translucent. Add the mangos, garlic, habaneros, honey and vinegar. Simmer for 15 minutes. Transfer to a blender and blend until smooth. Let it cool down.

 

SHISHITO PEPPERS:
In a non-stick pan, heat up your olive oil and then add your shishito peppers. Sauté until its burnt on the sides. Turn off the stove and let it cool. Transfer to a bowl and add shoyu. Set aside.

Now with all salsas and everything ready...we can start cooking our fish.

Take your fish out and salt. In a pan add your butter (or margarine) and let it melt. Add fish and let it cook for about 4 minutes, basting the fish with the butter. Then flip to the other side and cook for another 4 minutes. As you finish, squeeze the juice of ½ lime on top and once your fish is cooked through and flaky turn it off and transfer fish. Let it rest for 3 -5 minutes and with a sharp knife cut into 1 – 1 ½ inch pieces. Alternatively, you could cook the fish in already inch pieces, thus I rather cook it whole and then slice for my family.

Heat up your tortillas in a flat cast iron passing them through with a little butter or margarine (one at the time) and stack them up and cover.

 

ASSEMBLE TACOS:
Set your tortilla and spread 1 teaspoon of habanero salsa. Sprinkle micro greens and then place your fish pieces. Top with pineapple salsa and 1 shishito. Serve with limes and more shishitos on the side.

Provecho!

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