Thursday, April 14, 2011

Mahi Mahi Fish Tacos with Lime Sauce

A few weeks ago we picked up some groceries at Fresh & Easy and I spotted some frozen Mahi Mahi Fillets. Even better, they were less than $5 for a package that would easily feed 4. I have never really liked the taste of fish. Occasionally I will eat Ahi Tuna Steaks...but they can be pretty expensive. That being said, my poor deprived husband, who really likes fish and never gets to eat it, was pretty excited when I asked if we should try it. "Mahi Mahi doesn't taste fishy," he said. I don't know how or why we classify the taste of fish by fishiness...but he was right. It didn't taste fishy at all, it tasted wonderful!

We also liked this meal because it was easy to adapt for our children. Our oldest, and pickiest, had a cheese quesadilla and some corn. The little one (who would eat a fish taco if he could figure out how to do so without making a mess everywhere) ate chunks of fish along side some black beans and corn. Bottom line, mom didn't feel like a short order cook tonight, and everyone was happy!

Mahi Mahi Fish Tacos with Lime Sauce

*note for a busy mom: Save yourself some trouble and buy carrots pre-shredded near the packaged coleslaw at your grocer. They're usually  inexpensive and easy to find.

Also, the original recipe calls for cabbage, but cabbage was pretty pricey at my grocer. I also knew most of the head wouldn't get used before it went bad, so I substituted for Romaine Lettuce. Use what's affordable!
1 lb. Mahi Mahi Fillets
3 limes
1/2 c. mayonnaise (light mayo works fine!)
1 tsp. chili powder
1/3 c. all-purpose flour
1/2 tsp. salt
course ground pepper
8  small (fajita size) flour tortillas
1  cup  shredded cabbage or shredded lettuce
1/4 c. cilantro, rinsed and coarsely chopped (if you hate cilantro leave it out!)
1/2 c. shredded carrots
1 jalapeno or Serrano pepper, seeded and diced
cheddar cheese (optional)
4-6 tbsp. olive oil

In a medium bowl toss together carrots, cabbage, cilantro, and diced jalapeno.

Rinse fish under cold water and pat dry with paper towels. Cut into 1 inch pieces.

Juice two limes into a small bowl. Cut remaining lime into wedges for serving and set aside. Mix mayonnaise and chili powder into lime juice. Remove about 1/3 cup of sauce and toss with fish. Set remaining sauce aside for serving.

Heat 2 tablespoons of olive oil over medium heat. In a shallow dish combine flour, salt, and a pinch of course ground pepper. Work with about a third of the fish at a time and coat in the flour mixture and then carefully add to hot oil. Cook 2-4 minutes or until fish flakes and fish is browned evenly on all sides. Drain on paper towels and add more oil as needed  to cook remaining fish.

Warm tortillas. Top with fish, cabbage mixture, cheese, and a drizzle of Lime Sauce. Serve with lime wedges.

Makes 4 servings.  

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