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 (4 Tbsp).
step 5
In a bowl, add the tomatoes, raw onion, chopped cilantro, garlic, Apple Cider Vinegar (2 Tbsp), 2 Tbsp of juice from Limes (2), Olive Oil (1 Tbsp), Agave Syrup (1 tsp), Salt (to taste) and Ground Black 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), 2 Tbsp of Lime Juice, and Kosher Salt (1/2 tsp).
step 7
Slice your Mahi-Mahi Fillet (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.
