Grilled Fish Tacos

This has probably been my favorite way to cook Mahi Mahi!!! When you buy it fresh, the fillet usually has skin on one side of it, which grosses me out. I have a hard time with fish to start with and the less I have to deal with the skin, the better. Grilling the fish makes it easy to flake off the fish and disguard the skin. Yeah!!! Plus the marinade is wonderful. I love recipes that make the fish taste non-fishy!! And this one definitely meets that criteria. I usually tell my kid they are eating chicken. Surprise!!!

Time: about an 1 hour 20 minutes

Recipe adapted from the Food Network/ Bobby Flay

Serving for 4-6 people

 

Tacos:
1 pound white flaky fish, such as mahi mahi
1/4 cup canola oil
1 lime, juiced
1 tablespoons ancho chili powder
1 jalapeno, coarsely chopped, or a dash of red pepper

1/4 cup chopped fresh cilantro leaves
8 flour tortillas 

 

Pureed Tomato Salsa:
3/4 teaspoon peanut oil
1/4 small red onion, coarsely chopped
 1 cloves garlic, coarsely chopped
1 large ripe tomatoes, chopped
1 jalapeno, sliced, or 1/4 tsp red pepper

 1 teaspoon chipotle hot sauce
1/4 cup chopped fresh cilantro leaves
Salt and pepper

Garnish:
Shredded white cabbage
Hot sauce
Sour cream
Thinly sliced red onion
Thinly sliced green onion
Chopped cilantro leaves
Pureed Tomato Salsa, recipe follows

Directions
Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes. Remember, if you marinate it longer than that, the lime will cook your fish, and you don't want that. 

 

While your fish is marinating put together your pureed salsa. Preheat grill or use side burners of the grill. Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blender until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, cilantro and lime juice and season with salt and pepper, to taste. 

Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.

Per serving: Calories: 418; Total Fat: 20 grams; Saturated Fat: 2 grams; Protein: 26 grams; Total carbohydrates: 33 grams; Sugar: 2 grams; Fiber: 3 grams; Cholesterol: 83 milligrams; Sodium: 502 milligrams