The Ultimate Fish Tacos
This recipe is my favorite meal to prepare. I warm corn tortillas on the grill and add salsa, cilantro, purple cabbage and fresh squeezed lime. Dovetailing Tip:Use the fish filets that you cooked on day 2 for today's fish tacos.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 179
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 179
1/4 cup olive oil
1 teaspoon ground cardamom
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
6 mahi mahi fillets (6 ounces each)
12 corn tortillas (6 inches)
2 cups chopped red cabbage
1 cup chopped fresh cilantro
salsa verde, optional
2 medium limes, cut into wedges
Hot pepper sauce (Tapatio preferred)
Directions:
In a 13x9-in. baking dish, whisk the first 5 ingredients. Add fillets; turn to coat. Refrigerate, covered, 30 minutes.
Drain fish and discard marinade. On an oiled grill rack, grill mahi mahi, covered, over medium-high heat (or broil 4 in. from heat) until it flakes easily with a fork, 4-5 minutes per side. Remove fish. Place tortillas on grill rack; heat 30-45 seconds. Keep warm.
To assemble, divide fish among the tortillas; layer with red cabbage, cilantro and, if desired, salsa verde. Squeeze a little lime juice and hot pepper sauce over fish mixture; fold sides of tortilla over mixture. Serve with lime wedges and additional pepper sauce.
Source: tasteofhome.com
Drain fish and discard marinade. On an oiled grill rack, grill mahi mahi, covered, over medium-high heat (or broil 4 in. from heat) until it flakes easily with a fork, 4-5 minutes per side. Remove fish. Place tortillas on grill rack; heat 30-45 seconds. Keep warm.
To assemble, divide fish among the tortillas; layer with red cabbage, cilantro and, if desired, salsa verde. Squeeze a little lime juice and hot pepper sauce over fish mixture; fold sides of tortilla over mixture. Serve with lime wedges and additional pepper sauce.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
