- LATIN AMERICA
- MIDDLE EAST
- United Kingdom
- United States
- New Zealand
- South Africa
- iHaveNet.com: Recipes
Fish Tacos with Homemade Tortillas and Pico de Gallo
For the longest time, I didn't know what a real taco was. When I was a kid, we ate tacos from the store-bought kit, and on rare occasion we might have fast food tacos from that place with the bell. But the first time I had real tacos was at a popular Mexican restaurant in New York during my college years. It just so happens that those first tacos were fish tacos. Since then, they've been my all-time favorite.
I've never been to the place where fish tacos originated, Baja California, but I can easily imagine myself eating them on a beach with white sand and crystal clear waters. Some fish tacos are made from fried fish, but I like mine grilled with a spice-rub. This recipe is just that -- it's packed with flavor and perfect on a summer day spent out on the patio.
I like to make my Fish Tacos recipe with mahi-mahi, which works very nicely on the grill. Mahi-Mahi is meaty and doesn't fall apart too easily. But once it's cooked, it's easy to flake into big, juicy chunks, perfect for packing into my homemade tacos.
I don't just use any store-bought tortillas; I make mine from scratch -- it's easy because all you need is the corn flour and water.
For easy grilling, grill the fish over a grilling basket -- there will be less tendency for the fish to stick to the grates.
Fish Tacos Recipe with Homemade Tortillas & Pico de Gallo
Prep Time: 20 minutes
Cook time: 30 minutes
Yield: Serves 6
Fish Tacos Recipe with Homemade Tortillas & Pico de Gallo Ingredients
1 pound mahi mahi fillet, skin removed
3 tablespoons vegetable oil
1 tablespoon lime juice (about 1 lime)
1 tablespoon ancho chili powder
1/4 head red cabbage, shredded
For the Corn tortillas (Makes 12 tortillas)
2 cups corn flour
1 1/2 cups water
1 tablespoon salt
For the Pico de gallo (Makes 1 cup Pico de gallo salsa)
1 medium tomato, diced
1/2 red onion, diced
1 tablespoon lime juice (about 1 lime)
2 tablespoons chopped cilantro
Fine sea salt
Freshly ground black pepper
Fish Tacos Recipe with Homemade Tortillas & Pico de Gallo Instructions
Preheat a gas grill at medium-high to high heat.
Place fish in a shallow dish. Whisk together oil, lime juice and chili powder in a small bowl and pour over fish. Let marinate for 15 to 20 minutes.
Place fish on hot grill, flesh-side down and grill for 3 to 5 minutes. Flip and continue to grill until no longer opaque in the middle, about 1 to 3 minutes.
Transfer fish to a plate and let rest for a few minutes. Break up into chunks for serving.
Serve in warmed tortillas with pico de gallo, shredded cabbage, avocado, sour cream and cilantro. Serve with wedges of lime.
In a bowl, combine the corn flour, water and salt. Mix until it reaches a smooth consistency -- it shouldn't be too dry or sticky.
Form the dough into a large disc and keep covered with a moistened towel while working with it.
Divide the dough into 12 equal-size balls. Working one at a time, flatten a ball between two sheets of wax paper and, using a tortilla press or a rolling pin, create a tortilla.
Preheat a griddle or skillet at medium heat. Cook tortillas 1 minute per side and keep warm until ready to eat.
Pico de Gallo
In a small bowl, combine tomato, red onion, lime juice and cilantro. Season with salt and pepper.
Mahi-Mahi Fish Tacos Recipe with Homemade Tortillas & Pico de Gallo, Fish Tacos Recipe, Mexican Cuisine
More FOOD, DRINK & RECIPES [...]
APPETIZERS | SOUPS | PASTA | SALADS | MAIN COURSES | SEAFOOD | CHICKEN | PORK | LAMB | BEEF / VEAL | VEGETARIAN | SIDE DISHES | DESSERT | HEALTHY | WOLFGANG PUCK
Mahi-Mahi Fish Tacos Recipe with Homemade Tortillas and Pico de Gallo
World-renowned chefs with an extraordinary passion for food share their passion on iHaveNet.com. These chefs make great cooking easier than imagined. Each gourmet recipe features expert advice and an easy-to-make recipe. Exactly what you need to transform your home cooking from acceptable to delectable
© Tribune Media Services