Recipe – Tasty Fish Tacos… Yum!

Fishing season is here and I am in desperate need of some sun on my skin and fish in my freezer! I do love my venison but lately I have been craving some fish. The weather has been very windy this spring and I haven’t been able to break in my sea legs for 2013 just yet but that hasn’t kept me from dreaming of fighting a gilled monster. Those dreams lead to thoughts of how I might cook the fish. I eat fish just about any way from raw to grilled. I do stay away from fried food though because I have allergies to wheat. We are big sushi fans in my family. I know sushi is a hit or miss for some so I thought I might share a recipe for delicious fish tacos. You can use just about any fish you want for tacos but one of my favorites is Dorado!


Before I give you the recipe I just wanted to share a little more information on the  Dorado fish. Ohhh yes the Dorado ( Coryphaena hippurus ) a fish with several names! All so known commonly as Mahi Mahi and Dolphin. The Dorado can be found in seas all over the world and is one of the fastest growing fish. One neat thing about the fish is you can distinguish the sexes in mature Dorado by the shape of their heads and the placement of the dorsal fins. The males are referred to as bulls and have a very large distinct shaped head with fin starting further back, while the females referred to as cows have a smaller head with a gradual fin. I always thought it was a neat characteristic of the fish to be able to tell the sex. In my opinion they are absolutely beautiful and put on a great fight and one heck of an arial show while reeling them to the boat. Dorado are one of my favorite fish for many reasons! Ok now to the recipe for fish tacos!


Taco Ingredients:

  • 1 pound white flaky fish, such as mahi mahi or red snapper

  • 1/4 cup olive oil

  • 1 lime, juiced

  • 1 tablespoons ancho chili powder

  • 1 jalapeño, coarsely chopped

  • 1/4 cup chopped fresh cilantro leaves

  • Teaspoon of chopped garlic

  • 8 corn tortillas


Garnish:

  • Shredded white cabbage

  • Hot sauce

  • sour cream or for a low calorie option, plain low fat yogurt

  • Thinly sliced red onion

  • Thinly sliced green onion

  • Chopped cilantro leaves

  • Spicy mayo


Cooking Instructions:

  • Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the olive oil, lime juice, garlic, jalapeño, ancho, cilantro, and pour over the fish. Then marinate for 15 to 20 minutes.


Apr 30, 2013 | Category: Blog, Recipes | Comments: none

 

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