Cooking Instructions
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Step 1
Add
Onion (1/2)
to a bowl of hot water for 30 seconds, then drain. Add to a bowl of cold water for 30 seconds, then drain. This removes the spicy bite of the raw onion.
Step 2
Finely dice seeded
Jalapeño Peppers (2)
. Discard the seeds and pit.
Step 3
Finely mince the
Garlic (1 clove)
.
Step 4
Dice the
Tomatoes (3)
and roughly chop the
Fresh Cilantro (1/4 cup)
.
Step 5
In a bowl, add the tomatoes, raw onion, chopped cilantro, garlic,
Apple Cider Vinegar (2 Tbsp)
,
Lime Juice (2 Tbsp)
,
Olive Oil (1 Tbsp)
,
Agave Syrup (1 tsp)
and
Salt and Pepper (to taste)
. Toss and marinate in the fridge for 30 mins.
Step 6
In a shallow bowl, whisk
Canola Oil (3 Tbsp)
,
Ground Cumin (1 tsp)
,
Chili Powder (1 tsp)
,
Lime Juice (2 Tbsp)
and
Kosher Salt (1/2 tsp)
.
Step 7
Slice your
Mahi-Mahi Fillets (1 lb)
into manageable pieces. Toss and marinate for at most 20 minutes. The acid in the lime will cook the fish so don't marinate any longer.
Step 8
Toast your
White Corn Tortillas (12)
on both sides directly on the gas flame and then wrap them in tin foil to keep warm.
Step 9
Dice the
Avocados (to taste)
.
Step 10
Thinly slice the
Iceberg Lettuce (1/4)
.
Step 11
Place a large pan over medium high heat. Cook the marinated fish without moving until the underside of the fish is browned, and the sides are white and opaque, about 3 minutes.
Step 12
Flip and sear on the other side until white and opaque, about 2 minutes more, or until cooked through. Transfer the fish to a plate. It’s okay if it falls apart.
Step 13
Drain your salsa. You can save the juice and add it to some yellow rice to give it a fresh taste.
Step 14
Assemble your taco with some of the cooked fish, and top it with lettuce, fresh salsa,
Sour Cream (to taste)
, avocado, and any other optional garnishes.
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