Mahi Mahi Tacos with Jalapeño Sour Cream
Mahi Mahi Tacos with Jalapeño Sour Cream
Chef Roy Yamauchi's shares this ono recipe for his special Mahi Mahi tacos!
Ingredients
- 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
- 0.5 cup cornmeal
- Jalapeno Sour Cream
- 0.5 cup sour cream
- 0.125 cup jalapeño pickle*
- 1 bunch cilantro
- 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
- 0.5 purple onion, julienned
- 1 lime, cut into wedges
Instructions
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.
YOUR OWN NOTES
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