Marinated in a cilantro chile sauce, these fish tacos are fast, healthy and delicious.
Ingredients
- ¼ cup olive oil
- 1.5 t ancho chile powder
- 1.5 t dried oregano
- ½ t ground cumin
- 2 T lime juice, divided
- ½ to 1 jalapeno, to taste, seeds removed and finely minced
- ¼ cup finely chopped cilantro
- ⅛ cup cilantro, roughly chopped
- 1 pound mahi mahi or other white flakey fish
- 1 cup red cabbage finely sliced
- ⅛ cup cilantro, roughly chopped
- 8 corn tortillas
- ¼ cup Mexican crema
- 1 avocado, sliced
- 1 cup roasted tomato salsa
- 2 limes, each cut in 6 wedges
Directions
- 1In a shallow bowl that will also hold your fish, make marinade by combining olive oil, chili powder, oregano, cumin, 1 T lime juice, ¼ cup finely chopped cilantro, minced jalapeño.
- 2Cut your fish fillets into 4-5 pieces so that each piece is about 3" square. The purpose of cutting the fish is to increase its surface area to get a better marinade. Put the fish pieces in the bowl of marinade and thoroughly coat each piece. Marinade for 20-30 minutes.
- 3While fish is marinating slice the red cabbage and roughly chop ⅛ cup of cilantro. Combine in a bowl with 1 T lime juice. Set aside.
- 4Remove fish from the marinade, keeping a generous amount of the marinade on the fish. Cook fish in a non-stick frying pan over medium-high heat for 4 minutes. Flip and cook for another 2 minutes. Remove from heat and flake the fish in the pan, coating the pieces in the marinade remaining in the pan. Taste and season with salt and pepper.
- 5Heat your tortillas in a skillet. Assemble tacos. Serve with cabbage/cilantro mixture, avocado slices, salsa and lime squeezes.
