17 Mar The Best Fish Tacos
When I lived in San Diego,I ate more fish tacos than I care to admit…
This recipe took me right back… so delicious!!!
Made with Mahi Mahi, you are going to love this!
Enjoy!
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
Directions:
- Pat fish dry and combine in a nonreactive bowl with lime juice and garlic. Set aside to marinate for 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 the 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 them with fish, lettuce, salsa, a few avocado slices, and a dollop of Greek yogurt. Repeat to make 6 tacos total.
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