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E a s y H e a l t h y F i s hT a c o s

I use mahimahi for this quick, healthy andvery tasty fish taco recipe. The marinade forthis recipe comes from LourdesCastro's Simply Mexican cookbook and wasposted in Epicurious in May 2009. SimplyMexican was rated as one of the top 25cookbooks of 2009 by Food and WineMagazine.

M a h i m a h i I s A G r e a tF i s h C h o i c e

Mahimahi, otherwise known as dorado ordolfinfish is a a great choice. Nutritionally, itis a high-protein, low-fat fish with moderatelevels of omega-3 fatty acids, as well assignificant levels of Vitamin B6 and niacin,and other vitamins and minerals. Mahimahiis rated very low for mercury. From asustainability standpoint mahimahi is a goodchoice, because mahimahi are fast-growingand prolific spawners. From anenvironmental standpoint, mahimahi caught

A B O U T S N F D

K i m a n d L a u r e na r e t h e m o t h e r -d a u g h t e r t e a mb e h i n dS o m e t h i n g N e wF o r D i n n e r . K i md e v e l o p s t h er e c i p e s , s h o o t st h e p h o t o g r a p h y

environmental standpoint, mahimahi caughtin US waters are well regulated and aretypically caught by pole and line or trolling.In international waters, long lines may beused which can result in significant amountof by-catch of other sea animals. For thisreason, internationally caught mahimahishould be avoided.

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T i p s

See my posts on preparing cilantroand jalapeños before starting this recipe. Iuse La Tortilla Factory Handmade Style Corntortillas. These corn and wheat blendtortillas have a great texture. If you aregluten sensitive, use a pure corn tortilla.

G r e a t F o r A C r o w d

This recipe can be easily doubled or tripled making it suitable for a serving crowd.

S e r v e W i t h :

t h e p h o t o g r a p h ya n d w r i t e s t h ep o s t s a n d w e e k l ye m a i l s t o o u rs u b s c r i b e r s .L a u r e n i s t h eI n t e r n e tm a r k e t i n g g u r uw h o d e v e l o p e da n d m a i n t a i n so u r w e b s i t e ,l e a d s o u rm a r k e t i n ge f f o r t s , m a n a g e so u r s o c i a l m e d i aa n d k e e p s u s o nt r a c k i n g e n e r a l .

T o g e t h e r w eh a v e c r e a t e d aw e b s i t e d e v o t e dt o p r o v i d i n g

a v o r f u l ,n u t r i t i o u s m e a l st o s h a r e w i t hf a m i l y a n df r i e n d s . W eb e l i e v ec o m m u n a l m e a l sa r e t h ec o r n e r s t o n e f o rn u r t u r i n gh e a l t h y b o d i e s ,p r o m o t i n g

S e r v e W i t h :

Cheesy corn custard

Quinoa, black bean, red pepper andcorn salad

Jalapeño margarita

p r o m o t i n gc o m m u n i c a t i o na n d d e v e l o p i n gs t r o n gr e l a t i o n s h i p s .W h o d o e s n ’ te n j o y a g r e a tm e a l w i t h t h o s ey o u l o v e ?

W e i n v i t e y o u t os u b s c r i b e t o o u rw e e k l y e m a i lw h e r e w eh i g h l i g h t o u rl a t e s t r e c i p e sa n d f o c u s o ns e a s o n a l t o p i c s ,n u t r i t i o u si n g r e d i e n t s ,c o o k i n gt e c h n i q u e s a n dm e a l p l a n s .P l e a s e l e t u sk n o w w h a t y o ut h i n k b yc o m m e n t i n g a n dr a t i n g o u rr e c i p e s o rw r i t i n g i n w i t ha n y q u e s t i o n sy o u h a v e .

I n a d d i t i o n t oo u r w e b s i t e w e

Prep time: 50 minsCook time: 10 minsTotal time: 1 hourServes: 3-4 servings

Fish tacos with cilantrochile marinade

Author: Something New For Dinner

Marinated in a cilantro chile sauce, thesefish tacos are fast, healthy and delicious.

Ingredients

¼ cup olive oil1.5 t ancho chile powder1.5 t dried oregano½ t ground cumin2 T lime juice, divided½ to 1 jalapeno, to taste, seeds

removed and finely minced¼ cup finely chopped cilantro⅛ cup cilantro, roughly chopped1 pound mahi mahi or other white

flakey fish1 cup red cabbage finely sliced⅛ cup cilantro, roughly chopped8 corn tortillas¼ cup Mexican crema1 avocado, sliced

Print

o u r w e b s i t e w ew o r k w i t hb r a n d s t od e v e l o p a n dp h o t o g r a p hr e c i p e s a n dp r o v i d e f o o d a n dt r a v e l r e l a t e dc o n t e n t . P l e a s ec o n t a c t u s h e r et o w o r k w i t h u s.

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B R O W S ES N F D

1 avocado, sliced1 cup roasted tomato salsa2 limes, each cut in 6 wedges

Instructions

1. In a shallow bowl that will also holdyour fish, make marinade bycombining olive oil, chili powder,oregano, cumin, 1 T lime juice, ¼ cupfinely chopped cilantro, mincedjalapeño.

2. Cut your fish fillets into 4-5 pieces sothat each piece is about 3" square.The purpose of cutting the fish is toincrease its surface area to get abetter marinade. Put the fish piecesin the bowl of marinade andthoroughly coat each piece.Marinade for 20-30 minutes.

3. While fish is marinating slice the redcabbage and roughly chop ⅛ cup ofcilantro. Combine in a bowl with 1 Tlime juice. Set aside.

4. Remove fish from the marinade,keeping a generous amount of themarinade on the fish. Cook fish in anon-stick frying pan over medium-high heat for 4 minutes. Flip and cookfor another 2 minutes. Remove fromheat and flake the fish in the pan,coating the pieces in the marinaderemaining in the pan. Taste andseason with salt and pepper.

5. Heat your tortillas in a skillet.Assemble tacos. Serve withcabbage/cilantro mixture, avocadoslices, salsa and lime squeezes.

A P P E T I Z E R SB R E A K F A S T

D I N N E RD R I N K S

T H I S S E R V E S W E L L W I T H

CHEESYCORN

CUSTARD

JALAPEÑOMARGARITA

R E C I P E S : F I S H & S E A F O O D , K I DF R I E N D L Y , M A I N C O U R S E , O N E - D I S H -M E A L , R E Q U I R E S R E S T I N G T I M E ,W E E K N I G H T M E A L

C O U R S E S : D I N N E R , L U N C H

C U I S I N E S : M E X I C A N

D I E T S : G L U T E N - F R E E , P A L E O - F R I E N D L Y

S E A S O N S : F A L L , S P R I N G , S U M M E R ,W I N T E R

H O L I D A Y S : C I N C O D E M A Y O , F A T H E R ' SD A Y , M E M O R I A L D A Y

S U B J E C T S : C O O K

I N G R E D I E N T S : A N C H O C H I L E P O W D E R ,A V O C A D O , C I L A N T R O , C O R NT O R T I L L A S , C U M I N , J A L A P E N O , L I M E ,M A H I M A H I , M E X I C A N C R E M A , O L I V EO I L , O R E G A N O , R E D C A B B A G E ,T O M A T O S A L S A

T O M A T O S A L S A

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7 C O M M E N T S

AONAMwe LOVED this fish tacorecipe. husband was inHEAVEN. used canadianrockfish (as it was the mostappropriate “wild andfresh”fish at the store); greekyogurt in lieu of mexiancrema; regular chili powder inlieu of ancho (as i didn’t haveany of the latter); whitecabbage and arugula (as dittoabove…); and diced onion andtomato roasted for a bit inolive oil (as i wasn’t sure what“roasted tomato salsa” was…and AMAZING. Fresh,Flavorful, Quick, Different …thank you soooo much forcontinuing to bring happinessto my house at 7:30pm – andbefore – while i’m preppingand shopping.

and shopping.

Ooooh! I like the diced onionand tomato roasted in oliveoil. Will have to give it a try!

KIM

BETSY KING

BETSY KINGSo good! I think the tortillasmake a big difference as Ididn’t use the ones suggestedby my family didn’t mind. Easyand really good for a crowd Ithink…served with the quinoasalad and was a perfect dinnerfor my family of 3 tonight!Will serve again!

SUSIE DUERNBERGERI can not wait to try thisrecipe. It sounds delicious,healthy and easy…perfect,thank you.

Please let me know how youlike the tacos! Thank you forsubscribing.

KIM

MEREDITHLoved this recipe! Super easyto make and the fish turns outdelicious every time. I’m noteven a good cook but everytime I’ve made this, my guestsare very impressed.

So glad you like it Meredith.Lourdes Castro did a great jobon the marinade. It’s ourfavorite fish taco recipe. Bestof all it is healthy and quick!

KIM

L E A V E A C O M M E N T

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