Monday, May 28, 2012

Fish Tacos with Pan-Seared Mahi-Mahi

I recently saw a gorgeous photo of fish tacos that literally made my mouth water.   Ever since, I've been craving them like something fierce!  For the life of me, I can't remember where I saw that photo....I think it might have been a restaurant advertisement.  I keep thinking I'll see the photo again, but not so far.

Plus, the May issue of Food Network Magazine ran a special section on tacos, with 50 Taco Recipes.  Well, after seeing that original photo and seeing all the delicious taco options in FN mag, I've been on somewhat of a taco kick.  Do you ever get on food kicks?  

Well, fish tacos were at the very tip-top of my taco list, so I came up with the recipe below.  I have to say that they came out quite scrumptious...Gorgeous to look at with an incredibly fresh and citrusy flavor.  The creamy guacamole, paired with the fresh lime and cilantro in the pico de gallo results in a stellar combination.

Brad and I even made a special trip to our local fish market to pick out the perfect mahi-mahi filets.   You don't necessarily have to use mahi-mahi.  If you have another favorite, that's a-okay.  You'll just want to use a thick cut of a fish that's not too flaky. 

These have earned a spot on my top-rated recipes...You'll really LOVE these!

Bon Appetit, my friends!!

Fish Tacos with Pan-Seared Mahi-Mahi
Fresh guacamole (recipe below)
Fresh Pico de Gallo (recipe below)
1 small head red cabbage, shredded
2 tbsp vegetable oil
3 tbsp fresh lime juice
2 lbs. mahi mahi, cut crosswise into 1-inch strips
1 tbsp butter 
1 tbsp extra virgin olive oil
Salt & pepper, to taste
Ten 7-inch tortillas, warmed

Prepare the fresh guacamole and pico de gallo according to the recipes below.  Put both into the fridge until ready to use.

In a large bowl, toss the cabbage with the 2 tablespoons of vegetable oil and 2 tablespoons of the lime juice. Season with salt and pepper.  Set to the side.

Add the butter and olive oil to a medium skillet and melt over medium heat.  Season the strips of mahi mahi with salt and pepper, and add them to the skillet.  Cook for approximately 8-10 minutes, or until the fish is cooked through, turning once.  Drizzle the fish with the remaining 1 tbsp of lime juice.  Once cooked, remove from the heat and put to the side.  

To assemble the tacos:
Spread about 1 tbsp of the guacamole on one half of a warmed tortilla.  Top with several strips of mahi-mahi, along with a large spoonful of the cabbage slaw.  Finish it off with a large spoonful of pico de gallo.

Serve with lime wedges.


Fresh Guacamole
2 Hass avocados, halved, pitted and peeled
Juice of 1 lime
2 tbsp. minced red onion
2 tbsp. chopped cilantro
1 tomato, diced
Salt & pepper, to taste
Extra Cilantro, for garnish
In a medium bowl, mash the avocados with a fork.  Add the lime juice, red onion, cilantro and tomato.  Stir well.  Season with salt & pepper, to taste.
Press a piece of plastic wrap directly onto the surface of the guacamole until ready to use.  (This will help prevent it from changing color).  Garnish with a fresh sprig of cilantro.

Pico de Gallo
1 large tomato, diced into small pieces
1/2 red onion, diced
1/3 cup fresh cilantro, chopped
Fresh lime juice, to taste

Mix all ingredients. Stir well and chill in the fridge. Serve with your favorite tortilla chips!
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