Fish Tacos

 

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Fish Tacos

  • Author: The Commish
  • Prep Time: 20 min
  • Cook Time: 60 min
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings
  • Category: Main

Ingredients

For the tacos:

  • 1 pound white flaky fish, such as mahi mahi or orata
  • 1/4 cup canola oil
  • 1 lime, juiced
  • 1 tablespoons ancho chili powder
  • 1 jalapeño, coarsely chopped
  • 1/4 cup chopped fresh cilantro leaves
  • 8 flour tortillas

 

For the pureed tomato salsa:

  • 2 tablespoon peanut oil
  • 1 small red onion, coarsely chopped
  • 4 cloves garlic, coarsely chopped
  • 4 large ripe tomatoes, chopped
  • 1 serrano chile
  • 1 jalapeño, sliced
  • 1 tablespoon chipotle hot sauce
  • 1 tablespoon Mexican oregano
  • 1/4 cup chopped fresh cilantro leaves
  • Salt and pepper, to taste

 

For the garnish:

  • White cabbage, shredded
  • Hot sauce
  • Sour cream
  • Sliced red onion, thinly sliced
  • Green onion, thinly sliced
  • Cilantro leaves, chopped

Instructions

To prepare the fish:

  1. In a medium dish, arrange the fish.
  2. In a small bowl, whisk together the oil, lime juice, ancho, jalapeño and cilantro. Pour over the fish. Allow fish to marinate, about 20 minutes.
  3. Preheat an outdoor grill over medium-high heat.
  4. Remove the fish from the marinade, and transfer to the prepared grill, flesh side down. Grill the fish for 5 minutes, then flip and grill another 30 seconds.
  5. Let the fish rest for 5 minutes, then use a fork to flake the fish.

 

To prepare the pureed tomato salsa:

  1. In a medium saucepan over medium heat. Heat the oil, then add onions and garlic. Cook until tender.
  2. Add tomatoes, serrano and jalapeño. Cook until tomatoes are tender, about 20 minutes.
  3. Transfer the mixture to the bowl of a food processor. Puree until smooth. Return the mixture to heat and cook for an additional 15 minutes.
  4. Add the hot sauce, oregano, cilantro and lime juice.
  5. Season with salt and pepper, to taste.

 

To assemble the tacos:

  1. Grill tortillas for about 30 seconds.
  2. Divide the prepared fish evenly among the tortillas.
  3. Garnish with cabbage, hot sauce, sour cream, red onion, green onion, cilantro and pureed tomato salsa.