Fish tacos – consisting of fish, lettuce, salsa and sometimes a slaw or creamy dressing – are known to have originated in the across-the-border state of Baja California. The popular dish migrated northward and is now prevalent in restaurants and on the street throughout Southern California; a favorite amongst surfers for its affordability and ease. Aida Mollenkamp’s are authentically deep fried, flaked and served with avocado, salsa and sour cream.
| Total: | 26 min |
| Prep: | 5 min |
| Inactive: | 15 min |
| Cook: | 6 min |
| Yield: | 6 servings |
Ingredients
- 1 1/2 pounds mahi-mahi filets
- 1/4 cup dry white wine
- 2 tablespoons lime juice
- 1 teaspoon minced garlic
- 1 tablespoon vegetable oil
- 1 lime, quartered
- 12 small corn tortillas, warmed
- Romaine or Iceberg lettuce, shredded, for garnish
- Pico de Gallo salsa, for garnish
- 1 avocado, pitted and cut into thin slices, for garnish
- Sour cream or crema, for garnish
Instructions
- Pat fish dry and combine in a nonreactive bowl with the white wine, lime juice and garlic. Set aside to marinate about 10 to 15 minutes.
- When fish is ready, remove it from the marinade, pat dry, and season with salt and freshly ground black pepper.
- Heat oil in a large nonstick frying pan over medium-high heat. When oil shimmers, place fish skin-side down in skillet. Cook until opaque and firm to touch, about 3 minutes per side.
- Flake the fish, squeeze one of the lime wedges over the top, and toss to coat. To make a taco, stack 2 tortillas on top of each other and fill with fish, lettuce, salsa, a few avocado slices, and a dollop of sour cream. Repeat to make 6 tacos total.
Nutrition Facts
| Calories | 338 calorie |
| Total Fat | 11 grams |
| Saturated Fat | 2.5 grams |
| Cholesterol | 92 milligrams |
| Sodium | 384 milligrams |
| Carbohydrates | 33 grams |
| Dietary Fiber | 4 grams |
| Protein | 24 grams |
| Sugar | 2 grams |
Reviews
I added Mango salsa to ours and it was delicious.
That was so good! My kids actually all ate dinner which never happens. I prepared the corn tortillas in a cast iron skillet in a little olive oil about 12-15 secs per side. I also used some cheap white fish that was previously frozen individually and it still turned out great!
Best fish taco in a long long time
I substituted cod for Mahi mahi and cooked in the grill. Yummy!
Very light and fresh. Didn’t have Mahi but still delicious.
Everything was great
My family loved these tacos! We used halibut filets but followed the rest of the recipe. Definitely making this again.
tdgcze
So moist and flaky! Plus, tons of flavor!