mahi-mahi tacos

Mahi-Mahi Tacos

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!

Yum

Mahi-Mahi Tacos

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

  3. 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, though they are distantly related.

Here’s to not eating “Flipper”!

Steve D.

2 comments on “Mahi-Mahi TacosAdd yours →

  1. It was good but even though I cut the sauce and spices in 1/2 I STILL have way to much left over. I am thinking to marinate chicken for the grill in the leftover yogurt sauce. Also, I did not have adobo so I used a 50/50 blend of smoked paprika and cayenne. It could have been more of a 75/25 blend. I saved the leftover spice mix for future recipes.

    1. Hey there NudeL!

      The reason you had so much leftover, was because you were a pound of Mahi Mahi short! All my fault, must have been a typo that I didn’t catch before posting.

      Next time you try it, use 1 and a half lb and see how it goes – I would think it would turn out much better!

      Anyway, good catch!
      Thanks for your input!

      Stevarino

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