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Location: Texas, United States

Thursday, July 01, 2010

Fish Tacos With Pico De Gallo


**I used tilapia because the mahi mahi wasn't fresh at our grocery store. I also had to use a green jalapeno; no red ones.**

o 1 pound fresh mahi mahi, cut into 4-ounce fillets
o 2 tablespoons finely chopped fresh cilantro
o 1 garlic clove, finely chopped
o 2 tablespoons olive oil
o Sea salt and freshly ground black pepper
o 1 tablespoon (about) canola oil, for brushing grill
o 8 corn tortillas
o 1/4 head green cabbage
o 2 avocados, peeled, pitted, thinly sliced
o 1/3 cup crema mexicana or stirred sour cream
o 1/3 cup fresh cilantro leaves
o 4 lime wedges
o 2 ripe tomatoes, chopped
o 1/2 white onion, chopped
o 1 red jalapeño chile, seeded and finely chopped
o 2 tablespoons fresh cilantro, chopped rough
o 2 tablespoons (about) fresh lemon juice


Lay the mahi mahi on a platter. Scatter the chopped cilantro and garlic over the fish, then drizzle with the olive oil. Gently massage the marinade into the fish and season with salt and pepper. Set aside to marinate for 30 minutes, or cover and refrigerate to marinate for up to 6 hours.

To make the pico de gallo: Stir the tomatoes, onion, jalapeño chile, and cilantro in medium bowl. Season to taste with lemon juice and salt; set aside at room temperature while finishing the tacos.

To make the tacos: Brush the grill grate with canola oil then place the fish on the grill. Cook until the fish is cooked through and opaque and golden brown with grill marks, about 3 minutes per side. Transfer the fish to a cutting board and let rest for 2 minutes.

Warm the tortillas on the grill heated through. Transfer the tortillas to a clean towel to keep warm.

Meanwhile, thinly slice the cabbage.

Slice the fish into 1-inch strips. Divide the fish among the warm tortillas.

Top with the cabbage, avocados, pico de gallo, and crema.

Scatter the cilantro leaves over the tacos. Serve with the lime wedges.



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