Fish Tacos -Take 2

Try these bad boys out, This recipe was light years better than my quick tilapia tacos. Overall I greatly prefer Mahi in my tacos and typically I’ll use frozen fillets because they’re convenient but fresh go a long way.  If you have the time, defrost them in the sink with lukewarm water. I’ve yet to find a defroster on a microwave thats worth a crap.

Ingredients

Pack of corn tortillas

Canola/veg oil-

2 fillets of Mahi Mahi

Lime juice

Cumin

1c mayonaisse or veganaisse or whatever hippie crap your into

Can of Chipotle Peppers in adobo -2 chipotles in adobo sauce, 1 tablespoon adobo sauce

1/2 lime, juiced

Salt and freshly ground black pepper

tomato

spring greens or similar salad mix

Directions
Take the mahi fillets and place in a flat bowl or deep plate and top with lime juice let them sit in the marinade for no more than 20-30 minutes. Before grilling sprinkle enough cumin to lightly dust both sides, about a teaspoon.

While the mahi is marinating put about a 1/4″ of oil in a saute pan on medium heat. Fry the tortillas one at a time for about a minute on each side, enough to slightly brown. Immediately after taking out fold in half around a broomstick or something similar in size.

Now, the decision. To light up the grill or pour out the oil in the saute pan and cook the mahi in that.

Grab them fillets and throw them on whatever cooking methods you desire until done, a couple minutes on each side. Place on a plate and shred with a fork into chunks. Place in a taco with some lettuce and tomato. If you want to shine them on use the mayo sauce for some kick.

Sauce

Put the mayo in a food processor, add 2 of the chipotles from the can of Chipotle’s in Adobo Sauce and add some of the sauce as well. Go a little light here if your not into spicy. Juice a half a lime and add salt and pepper then blend. Top your tacos, burgers, steak sandwiches, fry’s, etc with this too since you’ll have leftovers.

This is the recipe for killers, Enjoy

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