RECIPE
19 INGREDIENTS14 STEPS55MIN

Fish Tacos with Fresh Salsa

5.0
4 Ratings
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Julie Yoon
I’m a trained chef who’s all about helping beginner cooks gain kitchen confidence.
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These fish tacos are light, fresh, flavorful, and easy enough to whip up on a weekday. But they feel so special, you'll want to throw a party.

55MIN

Total Cooking Time

19

Ingredients
Julie Yoon
I’m a trained chef who’s all about helping beginner cooks gain kitchen confidence.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
1 lb
Mahi-Mahi Fillets
Halibut, Tilapia, Snapper
1/4 cup
Lime Juice , freshly squeezed
1 tsp
Ground Cumin , ground
1 tsp
Chili Powder
3 Tbsp
Canola Oil
Vegetable Oil
1/4
Iceberg Lettuce
12
White Corn Tortillas
to taste
to taste
Fresh Salsa
3
Medium Tomatoes
1 clove
1/2
Medium Onion , diced
1 tsp
Agave Syrup
to taste
Salt and Pepper
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Directions

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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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