Mahi Mahi Tacos with Jalapeño Sour Cream
Summary
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Ingredients
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Mahi Mahi 2
limes, juiced 2 tablespoons
cilantro, chopped 1 clove
garlic, minced 1 tablespoon
garlic salt 1 pound
mahi mahi, sliced into thin proportions 2 tablespoons
olive oil 1⁄2 cup
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Jalapeno Sour Cream 1⁄2 cup
sour cream 1⁄8 cup
jalapeño pickle* 1 bunch
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Tacos 6
flour tortillas 1 cup
head cabbage, finely shredded 1 cup
cheddar cheese, finely shredded 1 can
4 oz. whole green chiles, sliced 1
tomato, sliced 1⁄2
purple onion, julienned 1
lime, cut into wedgesInstructions
Mahi Mahi
- Mix together lime juice, cilantro, garlic and garlic salt.
- Marinate fish for five minutes.
- Heat non-stick skillet over medium heat and add olive oil.
- Drain fish and dredge in cornmeal.
- Fry fish pieces about 2-3 minutes.
- Remove and drain on paper towels. Reserve.
Jalapeno Sour Cream*
- Blend all above ingredients in a food processor or blender until combined. Reserve.
Taco Preparation
- Place flour tortillas on serving plates.
- Divide cabbage and cheese among plates.
- Top with a few slices of roasted chile, avocado, tomato, onion and reserved fish.
- Season with lime wedges and Jalapeno Sour Cream.
Notes
*Jalapeno peppers rank fairly high on the heat scale of hot peppers. Use caution when chopping or seeding fresh jalapenos; wash hands well after handling them, use rubber gloves, or try canned chopped jalapenos. Jalapeno pickle is a spicy mixture of sliced jalapenos, vinegar, salt and flavorings. Look for 12 oz. jars of jalapeno pickle in either the pickled foods or Hispanic foods sections.
