I love easy dinners, especially ones that come together within 30 minutes, and these Mahi Mahi Tacos are that and more, full of flavor and so easy to prepare.
Ingredients
- 3 mahi mahi fillets / 650g cut in sticks 1 inch thick (you can use any other firm white fish)
- Avocado or neutral oil to drizzle
- 1 tbs. Chili powder
- 1 tbs. Paprika
- 1/2 tsp. Coriander
- 1/2 tsp. Garlic powder
- 1/2 tsp. Onion powder
- 1/4 tsp. Black pepper
- 1/2 tsp. Salt
Salsa verde
- Avocado spray or non stick
- 5 tomatillos husked and washed
- 2 small white onion
- 1 jalapeño
- 1/2 bunch cilantro
- Juice from one lime
- Salt to taste
Mango salsa
- 1 large mango (diced)
- 1 Roma tomato (diced)
- 1/2 red onion (diced)
- 1 small jalapeño (diced)
- 1/2 bunch cilantro (diced)
- 1 tsp. Olive oil
- Juice from one lime
- Salt to taste
Avocado crema
- 1 large avocado cubed
- 1 clove garlic
- 2 tbs. Thick yogurt or sour cream
- 3 tbs. Cilantro
- 1 tbs. Water
- Juice from 1/2 lime
- Salt to taste
Instructions
- I like to make my sauces first and keep them in the fridge so when the fish is cooked I can assemble right away.
- For the salsa verde spray a hot skillet with avocado oil, char the vegetables on both sides to give you that smoky flavor. I like to remove the vegetables except for the tomatillo they will continue to cook and soften in the hot skillet away from the heat. Wait until everything cools and blend until smooth.
- For the other salsas it’s pretty much self explanatory.
- For the fish preheat the oven to 425 F.
- Rub the fish with some avocado or neutral oil until all sides are coated. Mix the spices and sprinkle the fish sticks generously and rub to coat all sides. You can either fry or bake as I did! Place on a parchment lined baking sheet and bake for 10-12 minutes place under the broiler just enough to crisp, serve with the warmed corn tortillas and sides. Enjoy.
Notes
- I like to rinse my fish in cold water then soak for 20 minutes in salted ice cold water inside the fridge before patting dry with paper towel.