I lived in gorgeous San Diego for a year and I ate more fish tacos than I care to admit… this recipe took me right back… so delicious!!!
Enjoy xo Jen
FISH TACOS
Ingredients
1 1/2 pounds mahi-mahi filets
2 tablespoons lime juice
1 teaspoon minced garlic
1 tablespoon vegetable oil
1 lime, quartered
12 small corn tortillas, warmed (i used gluten free tortillas)
Romaine or Iceberg lettuce, shredded, for garnish
Pico de Gallo salsa, for garnish
1 avocado, pitted and cut into thin slices, for garnish
Plain Greek Yogurt
Pat fish dry and combine in a nonreactive bowl with lime juice and garlic. Set aside to marinate about 10 to 15 minutes.
When fish is ready, remove it from the marinade, pat dry, and season with salt and freshly ground black pepper.
Heat oil in a large nonstick frying pan over medium-high heat. When oil shimmers, place fish skin-side down in skillet. Cook until opaque and firm to touch, about 3 minutes per side.
Flake the fish, squeeze one of the lime wedges over the top, and toss to coat. To make a taco, stack 2 tortillas on top of each other and fill with fish, lettuce, salsa, a few avocado slices, and a dollop of greek yogurt. Repeat to make 6 tacos total.
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