November
7, 2007
Spicy Lime Fish Tacos
Fish tacos are one of those hit or miss type of meals. We’ve tried them in the past but have never been completely satisfied with the outcome. This time, however, we scored big time. I don’t think I’ve had a better fish taco… ever.
Bear with me with this recipe. It was one of those a little off this and a little of that… we actually made this twice because we forgot what we did the first time around. Whoops. So feel free to adjust the quantities and spices in the recipe, it’s very rough to begin with! Just think of the whole thing as “to taste!”
Next time we might actually try adding some cornmeal to the flour mixture, just to lighten it up a bit. But the coating definitely gives the fish a pretty golden brown crust that makes for delicious tacos!
Spicy Lime Fish Tacos
Makes 4 servings.
Ingredients
For Sauce:
1 cup plain yogurt
1 lime, juiced
1/2 teaspoon cumin
1/4 teaspoon chili powder
1/2 cup cilantro, chopped
1 teaspoon honeyFor Fish:
1 lime, juiced
3 tablespoons honey
1 teaspoon cumin
1/2 teaspoon chili powder
salt and pepper, to taste
1 cup flour
2 4-6oz. mahi mahi fillets, sliced into 1/2 thick pieces
vegetable oil1 cup cabbage, any color, shredded
Small flour tortillas
Chopped cilantro, lime wedges, and sliced green onions for garnish.Directions
Combine all sauce ingredients in a small bowl and set aside.In a shallow dish, stir together lime juice, honey, and spices. Add fish slices and toss to coat. Let marinate for 10-15 minutes.
You can season your flour with more spice if you’d like, though I couldn’t say if it actually added any more flavor to the fish itself.
Take fish out of marinade and lightly toss in flour. Shake off excess.
Heat a few tablespoons oil in a large skillet. Add coated fish pieces and cook until golden and cooked through, about 2-3 minutes per side (will vary depending on how you sliced your fish).
Heat tortillas in a small pan until warm and bubbly. Keep in a warm oven until ready to serve. Top with fish, cabbage, cilantro, green onion, and yogurt sauce. Enjoy!
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Ngoc - "So good! I think next time I'll replace a little of the framboise with…"
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#1 | Reply
I love making fish tacos, because I can control the spiciness of the sauce (more spice is better, in my book), and also can eliminate the raw onions that seem to drown every fish taco I buy. This recipe looks yummy; I’ll bookmark.
#2 | Reply
i collect fish taco recipes and this one looks mighty fine!
#3 | Reply
This recipe sounds dalish…
#4 | Reply
[...] always love a good fish taco. And as good as our last recipe was, these were better. I love mangos. I love lime. I love cilantro. Combine them altogether in a [...]
#5 | Reply
I’m literally salivating over the picture/idea of these. they look amazing. I can’t wait to make them!
#6 | Reply
I’ll have to try the marinade and mahi-mahi! We make ours with a spicy sauce- sour cream (we use light or fat-free and it’s delicious)and a few chipotles and adobe sauce (Blend with immersion blender). Drizzle this over the top! I love the crunch of the cabbage also instead of lettuce! We do our fish grilled to be healthy but pangko is awesome if you want the crunch instead!