|Mahi mahi fish tacos|
While I was watching the Food Network this past weekend, I was pleasantly inundated with images of delicious Mexican dishes. One that kept popping up was fish tacos. While I have never made them myself, I did enjoy them on two occasions - both in Las Vegas. I first had them at The Cheesecake Factory at Caesar's Palace and then at the Rubio's Fresh Mexican Grill at the Red Rock Resort and Casino. Both times I loved the flavours of the fish and the delicious fresh toppings.
I made these as my homage to the holiday. I didn't really have a recipe - instead I made it taste the way I would like fish to taste. I used the inspiration from several shows I watched - some of their versions worked, some didn't (grilling halibut can be tricky!). The only thing I had to buy was some flour tortillas to complete my creation. Here's what I came up with.
This will make 4 fish tacos
For the fish:
Use any firm fleshed, mild tasting fish - I had mahi mahi on hand
I cut the fish into 1" strips
Seasoned with salt, pepper, garlic powder, cayenne pepper and ground thyme
Let marinate for 1 hour
Dredge the fish strips in finely ground cornmeal
Deep fry until done - should only take about 2 minutes to cook the fish - we're not going for a golden brown look here or the fish will be over done.
For the tortillas:
You can warm them however you wish. I grilled mine in a cast iron grill pan and kept them warm in my tortilla warmer.
For the salsa:
1/2 cup seeded and chopped tomatoes
1/3 cup chopped red onion
2 teaspoons vegetable oil
2 teaspoons fresh lime juice
2 tablespoons fresh chopped cilantro
1 tablespoon seeded and chopped jalapeno or Serrano pepper
Salt and pepper to taste
For the remoulade (adapted from the Joy of Cooking):
2 tablespoons low fat mayonnaise
1 tablespoon chopped gherkins
2 teaspoons of pickle juice
1/2 tablespoon chopped capers
1/2 teaspoon Dijon mustard
1 tablespoon chopped fresh Italian parsley
Boston lettuce and alfalfa sprouts.
They were delicious and I will make them again for sure!