The first time I tried one of these was at L&N Seafood in NorthPark Mall in Dallas back around 1990. Based on the traditional Southern California fish taco,
this particular version has a Tex-Mex flare!
- 1½ lbs Fresh mahi-mahi cut into 2-ounce strips
- Spice Mix (recipe follows)
- 4 Fresh corn tortillas
- Chipotle Crema (recipe follows)
- 1 small red cabbage, sliced into 1/8-inch strips
- 1 cup roughly chopped cilantro
- 2 limes, cut into wedges
Heat a large nonstick pan over medium heat. Lightly season the fish with the spice mix. Once pan is hot, quickly cook the mahi-mahi, about 2 minutes on each side.
In the meantime, heat the corn tortillas in a nonstick pan. To keep the tortillas warm, a microwaved damp kitchen towel will do the trick.
To serve, drizzle the crema onto the tortilla and place the cooked fish over the crema. Garnish with the sliced red cabbage and cilantro, then squeeze the lime over all.
Spice Mix: In a large bowl, mix 2 tablespoons dark chili powder, 1 tablespoon salt, 1 tablespoon cumin, 1 tablespoon granulated garlic and 1 tablespoon black pepper. Combine with a wire whisk and blend evenly.
Chipotle Crema: Mix 2 cups sour cream or plain yogurt, 1 tablespoon puréed chipotle or guajillo, 1/4 cup whole milk, juice from two limes or lemons and 1 teaspoon kosher salt. Combine and evenly blend all ingredients with a wire whisk. Set aside.
Note: To clarify some misconceptions, Dolphinfish is a different specie than Dolphin.