The Best Fish Tacos
Delicious Mahi Mahi
The Mexican seaside specialty of fish tacos has been around likely for thousands of years when the first indigenous North Americans combined the plentiful fruit of the sea with corn tortillas. But approximately fifty years ago, somewhere in Baja, Mexico, the fish taco we know and love today was born. Fish tacos are typically made with a light, white fish which is battered and fried and placed in a taco shell with a sour cream or mayo based sauce, salsa such as pico de gallo and a dash of lime.
Over the course of time, recipes have been tried and tested. The best fish tacos are prepared with mahi mahi, or common dolphinfish found in tropical and subtropical waters. The word mahi means strong in Hawaiian. They are one of the most sought after fish for anglers because of their fight and flash once hooked and being brought back to the boat.
These beautiful, acrobatic fish are a hearty breed with meat that has a texture more like beef than fish. Thick and tender, you can grill, broil, fry, sautee or even throw mahi mahi in a stew. But the best place for them is in a taco. Here is a simple recipe for you to try at home:
Ingredients:
Sauce
- 1/4 cup heavy cream
- 2 tablespoons sour cream
- Sea salt and freshly ground black pepper
- Your choice of hot sauce
Whisk all the ingredients in a small bowl. Taste as you add the salt, pepper and hot sauce. When it is as hot as you wish it to be, place in the fridge to chill while you make the tacos.
Tacos
- 1 tablespoon paprika
- 1 teaspoon each garlic powder, onion powder, dried oregano, dried thyme, and kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 1-pound mahi-mahi fillet
- Vegetable oil (for brushing)
- 8 6′ corn tortillas, warmed
- 1 cup finely shredded cabbage
- 1 lime, cut into wedges
Coat the fillets in the herbs first then fire up the grill. Brush the grates with olive oil before placing mahi mahi on the grill. Heat up the corn tortillas in the oven while the mahi mahi cooks. When the fish is done (approximately 5 minutes on each side), shred it with a fork.
To make the best taco, layer the fish first, add a dabble of sauce, squeeze some fresh lime on top and add your favorite salsa. Enjoy with an ice cold cerveza!
Different Method, somewhat different Result. Still DELICIOUS
LM DiNardi
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