These fish tacos are that delicious. I even surprised myself with the fresh, citrusy, slightly spicy flavor. I am a connoisseur of fish tacos – from California to the coast of Barcelona where seafood reigns supreme to the best places in the Midwest – and these rivaled all of them.
Taco Tuesday is big for me. I crave it when lunch time hits and if I’m not going out for a Margarita fix, I’ll be home making shredded chicken nachos, quesadillas or these Baja Tacos. For me, Mexican cuisine is a gathering and I always want friends around to share a big bowl of chips and salsa with. I suppose most of the good times in my life have been made possible because of scenarios such as that. This weekend in fact, my friends and I have decided to have a ‘Nacho Cook-Off’ to determine the King or Queen of Nachos. The competition is taking place on my home turf so I am really hoping I can pull off a win. I’m pretty confident in my nachos and my guacamole (also part of the contest) so I’m feeling pretty good about this. However, the most important part of all will be time spent with friends with a dozen unique nacho dishes to share – so really, everybody wins! As for the margaritas – no contest there, Shella makes the best ones around!
I may have to pull these babies out just for friends to try and perhaps up my chances for a win! Normally I’m a corn tortilla fan all. the. way. But if I lightly fry my flour tortilla to give them a puffy and slightly crunchy texture then they will always be my first choice. Adding just a drop or two of canola oil to a medium hot pan, these babies puff up fairly quickly. Using tongs, I flip a couple times until very slightly browned. Of course, do this part last when you are ready to serve!
To start, I recommend Mahi Mahi but Tilapia works well too – any white fish you prefer will be just fine as the seasoning and other ingredients blend well with whatever you’ve got. Defrost your fish and set aside. In a medium saucepan on medium heat, add olive oil, chopped white onion (or red if you have that) chopped tomatoes, green chilies, cilantro, cumin, salt, pepper and a dash of red chili pepper for a bit of heat. Cook for 2-3 minutes, stirring constantly. Add your chopped garlic and turn down the heat to medium-low. If your liquid gets too low, add a little bit of water back into the pan. Take your fish and lay in the center of the skillet. When it flakes easily, you know it’s done! This took 7-8 minutes for me but depending on if your fish is fully defrosted and how hot your pan is, it will vary by a few minutes. Don’t walk away from your fish – stay with it and be careful not to overcook! Once done, break up the fish into pieces and mix. Squeeze lime juice over the plate and turn down the heat.
While the fish is cooking, this is when I made my slaw. Red Cabbage, lime juice, cilantro, salt and a bit of shaved carrot (my twist) and stir together. For your sauce, take Hellman’s Mayo and mix Chipotle Peppers in Adobe and voila – you’re done. It’s so easy and seriously takes this dish up a notch. SkinnyTaste calls for Avocado Cream – which is oh-so-good as well, but I wanted a bit of spice for this dish.
Heat up those tortillas, plate your fish with the sauce, careful to drain the juices to avoid soggy tacos, add the cabbage, top with the chipotle salsa and Cacique Crema Mexicana, this is so much better than regular sour cream. For me it’s the perfect blend of that and crème fraîche and it will be sure to impress your guests and your taste buds. Squeeze one last bit of lime juice on top and add sliced avocado. Pair with a side of Cantina corn chips and salsa and you have one delicious dish.
2 cups shredded red cabbage
1 tbsp fresh cilantro, lightly chopped
2 tbsp fresh lime juice
1/2 tsp kosher salt
1 tsp olive oil
1 small onion chopped ( I used half of one)
4 garlic cloves minced ( I used pre-minced jarred garlic from the grocer)
1 10 oz can of Ro* tel mild tomatoes
1 4.25 oz can of diced green chilies ( I used the Ro*tel mix of both)
1 tbsp chopped fresh cilantro ( I just grabbed a few and threw it in)
1/2 tsp ground cumin (this makes a difference – use it!)
1/2 tsp kosher salt
Freshly ground black pepper
1 lb Mahi Mahi Filet (this serves 5 – I bought one pack of tilapia at Trader Joes – serves 2-3)
10 white extra thin tortillas
3 tbsp Hellman’s Mayo
3 tbsp Chipotle Chilies in Adobo
Even with my changes, these were still so great. I ‘unskinni-fied” these by lightly frying the tortillas, and not using the Avocado Cream but they tasted healthy all the same and very fresh! I have so many friends tell me they are scared to cook fish at home but you really shouldn’t be. It’s fairly difficult to undercook in my opinion and it’s just too good to dismiss. This foolproof recipe is a great way to start cooking if you feel like a fish out of water!