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I remember quite a few years ago when someone suggested Fish Tacos my response was “are you kidding me? Yuck!”. Well having tried them in a variety of restaurants while traveling since, I do believe that Fish Tacos are now one of my very favorite foods!
I’ve tried several different recipes, all quite good, but this one is one of my faves mostly because it’s so ding-dang easy and tasty too! (You can’t beat the health benefits of them either. Gluten free baby!) Give ‘em a whirl kids and I think you too will be “hooked”! (I crack myself up sometimes with my corny-ness, sorry!)
1 1/2 lbs. of Mahi-mahi (or any other mild white fish, such as Tilapia)
1/4 cup dry white wine
2 Tbs lime juice
1 tsp minced garlic
1 Tbs veg/canola oil
1 lime, quartered
12 small corn tortillas, warmed
Shredded lettuce, for topping
Pico de gallo, for topping
1 avocado, sliced, for topping
Pat fish dry and place in a bowl or large baggie with the white wine, lime juice and garlic. Set aside to marinate for about 15 minutes.
After marinating, remove fish and pat dry again and season with S&P. Heat non-stick skillet with oil over a med-high heat. When oil shimmers add fish (skin side down if using mahi-mahi). Cook until opaque or firm to the touch, about 3 minutes per side.
Remove fish from pan onto plate or other dish, flake the fish with a fork and squeeze one of the lime wedges over the top and toss to coat.
Build your taco by using 2, yes 2 corn tortillas (that’s how the street vendors do it and it really helps it to not fall apart on you when eating), add fish then the toppings of your choice! Now how easy is that?? I think you’ll be lovin’ these too!