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Mahi Mahi Tacos

Mahi mahi tacos final

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Mahi mahi tacos ready for oven

In the meantime, let me introduce you to one of my favorite dinners lately: Fish tacos.

Why are they such a favorite? Well, they’re easy to make. They’re interactive. I mean, everyone gets to pick and choose exactly what will go into their taco.

Plus, you eat them with your hands. That’s fun, right?

Mahi mahi tacos chipotle crema ingredients

There are a couple things that make a really good fish taco. I think it essentially comes down to a mix of textures and colors: Something soft (grilled or baked fish) + something creamy (chopped avocado or guacamole) + something crunchy (thinly sliced cabbage or crisp lettuce). If you’ve got those basic elements, you can always add in a sprinkle of cilantro, chopped jalapenos, a spoonful of salsa….. you get the idea.

Mahi mahi tacos shredding

This dinner is really a few mini recipes, brought together at serving time: The marinated mahi mahi, the orange-avocado salsa, the chipotle mayo, and then some chopped red cabbage and cilantro. They are all simple and don’t take a lot of time to put together. When you’re ready to eat, you have a mini buffet of colorful choices to customize your tacos how you like them.

Mmmmm…..what’s Spanish for yum?

Mahi mahi tacos final1

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Mahi Mahi Tacos

Yield: 8 tacos

Serving Size: 2 (as a main course)

Even if you have no warm weather travel plans, dreams of eating on a tropical beach can come true with these mahi mahi tacos. A flavorful cumin-chili marinade adds some spice. Along with the orange-avocado salsa and chipotle mayo, these are satisfying little taste explosions you can enjoy any day.

Ingredients

  • 1 pound mahi mahi filets
  • juice of 1 lime
  • 1 tablespoon tequila (optional)
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground chili powder
  • 1 tablepoon olive oil
  • pinch of Maldon salt
  • 8 6" gluten-free corn tortillas
  • Garnishes:
  • 1/2 cup red cabbage, thinly sliced
  • 1/4 cup cilantro, chopped
  • Orange-avocado salsa (see below)
  • Chipotle mayo (see below)
  • Orange-Avocado Salsa:
  • 3 small clementine oranges (or 1 small naval orange), peeled
  • 1 avocado
  • 1 large clove garlic, minced
  • juice of 1 lime (save 2 teaspoons of it to use in chipotle mayo)
  • kosher salt & fresh cracked pepper to taste
  • Chipotle Mayo:
  • 1/4 cup mayonnaise
  • 1 teaspoon minced chipotle pepper in adobo
  • 2 teaspoons fresh lime juice
  • pinch of kosher salt

Instructions

  1. Place mahi mahi in a sealable plastic bag. In a small bowl, combine the lime juice, tequila (if using), cumin and chili powder and mix together. Pour over mahi mahi, seal the bag and flip it around a bit to get the marinade evenly distributed. Marinate for 20 minutes.
  2. Preheat oven to 375F and line a baking sheet with foil.
  3. After 20 minutes of marinating, retrieve the mahi mahi from the plastic bag and place on foil-lined baking sheet. (Discard the marinade.) Drizzle mahi mahi with olive oil and a sprinkle of Maldon salt.
  4. Bake for 15 minutes, or until it's cooked through. Remove from oven and let rest for 2-3 minutes.
  5. Using 2 forks, tear the fish into small chunks. Place in a serving dish and, if you like, drizzle juices from the foil over top the mahi mahi.
  6. When the fish is marinating and baking, prepare the garnishes: Place red cabbage and cilantro in small serving dishes, and make the orange-avocado salsa and chipotle mayo.
  7. Orange-Avocado Salsa: Coarsely chop the orange and avocado and place in a small bowl. Add the minced garlic, lime juice (remember to save 2 teaspoons for the Chipotle Mayo!) and mix. Season to taste with salt and fresh cracked pepper, and place in a small serving dish.
  8. Chipotle Mayo: In a small bowl, place mayonnaise, minced chipotle pepper in adobo and lime juice. Add a pinch of salt to taste, and place in a small serving dish.
  9. Just before serving time, warm the corn tortillas individually in a frying pan over medium-low heat, turning them over occasionally until heated through. Place on a plate and cover to keep warm.
  10. Arrange serving dishes and let everyone's fish taco creations begin!
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Comments

  1. Jeff says

    March 15, 2014 at 3:57 pm

    Mmm…they look great!

    Reply
    • KrisNeely says

      March 15, 2014 at 4:55 pm

      Thanks, Jeff! The words ‘taste explosion’ came to mind when we ate them — very tasty little devils.

      Reply
  2. Daphne Gray-Grant says

    March 16, 2014 at 7:19 am

    Kris, These look absolutely delicious! We have fish tacos at our house once every two weeks or so. Can hardly wait to give these ones a try!

    Reply
    • KrisNeely says

      March 16, 2014 at 1:39 pm

      Thanks, Daphne! There’s a nice mix of flavors here, from tangy orange to creamy avocado and spicy mahi mahi. Definitely will make these again soon.

      Reply

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About Us

We’re Eve and Kris, an aunt and a niece. We love food. And while we have a lot in common in our approach, we also have our differences. So why not hash it out in a blog? Ant and Anise is a conversation about food in our lives, past and present. We like real food that doesn't take hours to prepare, but has something unexpected about it. It helps if it's pretty, too.

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