Mahi Mahi Tacos with Jalapeño Sour Cream

Chef Roy Yamauchi's shares this ono recipe for his special Mahi Mahi tacos!

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Recipe

Adjust Servings

Yield
Servings
Recipe CategoriesFish & Seafood

Ingredients

Mahi Mahi

2eachlimes, juiced
2Tablespooncilantro, chopped
1Clovegarlic, minced
1Tablespoongarlic salt
1Poundmahi mahi, sliced into thin proportions
2Tablespoonolive oil
1⁄2Cupcornmeal

Jalapeno Sour Cream

1⁄2Cupsour cream
1⁄8Cupjalapeño pickle*
1Bunchcilantro

Tacos

6eachflour tortillas
1Cuphead cabbage, finely shredded
1Cupcheddar cheese, finely shredded
1Can4 oz. whole green chiles, sliced
1eachtomato, sliced
1⁄2eachpurple onion, julienned
1eachlime, cut into wedges

Instructions

Mahi Mahi

  1. Mix together lime juice, cilantro, garlic and garlic salt.
  2. Marinate fish for five minutes.
  3. Heat non-stick skillet over medium heat and add olive oil.
  4. Drain fish and dredge in cornmeal.
  5. Fry fish pieces about 2-3 minutes.
  6. Remove and drain on paper towels. Reserve.

Jalapeno Sour Cream*

  1. Blend all above ingredients in a food processor or blender until combined. Reserve.

Taco Preparation

  1. Place flour tortillas on serving plates.
  2. Divide cabbage and cheese among plates.
  3. Top with a few slices of roasted chile, avocado, tomato, onion and reserved fish.
  4. Season with lime wedges and Jalapeno Sour Cream.

Notes

*Jalapeno peppers rank fairly high on the heat scale of hot peppers. Use caution when chopping or seeding fresh jalapenos; wash hands well after handling them, use rubber gloves, or try canned chopped jalapenos. Jalapeno pickle is a spicy mixture of sliced jalapenos, vinegar, salt and flavorings. Look for 12 oz. jars of jalapeno pickle in either the pickled foods or Hispanic foods sections.

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