Fish Tacos with Homemade Salsa
yields 6 servings and 45 minutes to 1 hour prep time
- 2 pounds Mahi-Mahi Steaks
- 1/3 cup canola or olive oil
- 2 limes juiced
- 1 tbs. Ancho Chili Powder
- 2 Fresh Jalapenos, seeded and chopped fine
- 1/2 bunch fresh Cilantro leaves, not stems.
- 12 flour Tortillas
Preheat your grill to about 400 degrees. In a large mixing bowl, whisk oil, jalapenos, chili powder, cilantro and lime juice together. Add fish steaks. Cover the fish steaks well and let them marinate for about 20 to 25 minutes.
Take the fish from the marinade and place on the hot grill. Close lid and let cook for about 4 to 5 minutes. Turn your fish and cook for 1 more minute. Remove fish from grill onto a large, flat cutting board. Let cool and sit there for about 5 minutes. This time is needed for the fish to finish cooking on the inside. It will help the fish flake when picked with a fork.
Garnish your Fish Tacos with shredded iceburg lettuce, sour cream, green onions and homemade tomato salsa.
Homemade Cooked Salsa Recipe (store bought salsa will do)
- 5 large Fresh Tomatoes (diced)
- 1 large Sweet Onion chopped (coarse)
- 8 cloves fresh garlic chopped (coarse)
- 4 tablespoons Olive Oil
- 4 Jalapenos seeded and chopped
- 2 tablespoons Tabasco Chipotle Hot Sauce
- 2 tablespoons Oregano
- 1/2 bunch of chopped Cilantro leaves (not stalks)
- Fresh ground black pepper and salt to taste
In a medium sauce pan, add oil, onions, garlic and cook on medium heat until soft. Add your fresh diced Tomatoes and Jalapeno peppers. Cook until tomatoes get a little soft. Pour mixture into blender and puree it and return to the sauce pot and cook for an additional 15 to 20 minutes. Remove from heat and add hot sauce, lime juice, cilantro and salt and pepper.
Building the Fish Taco
Pick the fish filets into flaky pieces. Place tortillas on the grill for about 15 to 20 seconds or until warm. Place fish meat on the tortilla, garnish with favorite toppings. Drizzle the homemade salsa on top. Eat them up.
I bet you can't eat just one.