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Fish tacos with cilantro chile marinade

2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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SKILL LEVEL :
Easy and quick

Easy healthy fish tacos

I use mahimahi for this quick, healthy and very tasty fish taco recipe. The marinade for this recipe comes from Lourdes Castro's Simply Mexican cookbook and was posted in Epicurious in May 2009. Simply Mexican was rated as one of the top 25 cookbooks of 2009 by Food and Wine Magazine.

Mahimahi is a great fish choice

Mahimahi, otherwise known as dorado or dolfinfish is a a great choice. Nutritionally, it is a high-protein, low-fat fish with moderate levels of omega-3 fatty acids, as well as significant levels of Vitamin B6 and niacin, and other vitamins and minerals. Mahimahi is rated very low for mercury. From a sustainability standpoint mahimahi is a good choice, because mahimahi are fast-growing and prolific spawners. From an environmental standpoint, mahimahi caught in US waters are well regulated and are typically caught by pole and line or trolling. In international waters, long lines may be used which can result in significant amount of by-catch of other sea animals. For this reason, internationally caught mahimahi should be avoided.

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Tips

See my posts on preparing cilantro and jalapeños before starting this recipe. I use La Tortilla Factory Handmade Style Corn tortillas.  These corn and wheat blend tortillas have a great texture. If you are gluten sensitive, use a pure corn tortilla.

Great for a crowd

This recipe can be easily doubled or tripled  making it suitable for a serving crowd.

Serve with:

Fish tacos with cilantro chile marinade

Prep

Cook

Total

Yield 3 -4 servings

Marinated in a cilantro chile sauce, these fish tacos are fast, healthy and delicious.

Ingredients

  • 1/4 cup olive oil
  • 1.5 t ancho chile powder
  • 1.5 t dried oregano
  • 1/2 t ground cumin
  • 2 T lime juice, divided
  • 1/2 to 1 jalapeno, to taste, seeds removed and finely minced
  • 1/4 cup finely chopped cilantro
  • 1/8 cup cilantro, roughly chopped
  • 1 pound mahi mahi or other white flakey fish
  • 1 cup red cabbage finely sliced
  • 1/8 cup cilantro, roughly chopped
  • 8 corn tortillas
  • 1/4 cup Mexican crema
  • 1 avocado, sliced
  • 1 cup roasted tomato salsa
  • 2 limes, each cut in 6 wedges

Instructions

  1. In a shallow bowl that will also hold your fish, make marinade by combining olive oil, chili powder, oregano, cumin, 1 T lime juice, 1/4 cup finely chopped cilantro, minced jalapeño.
  2. Cut your fish fillets into 4-5 pieces so that each piece is about 3" square. The purpose of cutting the fish is to increase its surface area to get a better marinade. Put the fish pieces in the bowl of marinade and thoroughly coat each piece. Marinade for 20-30 minutes.
  3. While fish is marinating slice the red cabbage and roughly chop 1/8 cup of cilantro. Combine in a bowl with 1 T lime juice. Set aside.
  4. Remove fish from the marinade, keeping a generous amount of the marinade on the fish. Cook fish in a non-stick frying pan over medium-high heat for 4 minutes. Flip and cook for another 2 minutes. Remove from heat and flake the fish in the pan, coating the pieces in the marinade remaining in the pan. Taste and season with salt and pepper.
  5. Heat your tortillas in a skillet. Assemble tacos. Serve with cabbage/cilantro mixture, avocado slices, salsa and lime squeezes.

 

THIS SERVES WELL WITH

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7 COMMENTS

Comments

  1. aonam says:

    we LOVED this fish taco recipe. husband was in HEAVEN. used canadian rockfish (as it was the most appropriate “wild and fresh”fish at the store); greek yogurt in lieu of mexian crema; regular chili powder in lieu of ancho (as i didn’t have any of the latter); white cabbage and arugula (as ditto above…); and diced onion and tomato roasted for a bit in olive oil (as i wasn’t sure what “roasted tomato salsa” was… and AMAZING. Fresh, Flavorful, Quick, Different … thank you soooo much for continuing to bring happiness to my house at 7:30pm – and before – while i’m prepping and shopping.

    1. Kim says:

      Ooooh! I like the diced onion and tomato roasted in olive oil. Will have to give it a try!

  2. Betsy King says:

    So good! I think the tortillas make a big difference as I didn’t use the ones suggested by my family didn’t mind. Easy and really good for a crowd I think…served with the quinoa salad and was a perfect dinner for my family of 3 tonight! Will serve again!

  3. Susie Duernberger says:

    I can not wait to try this recipe. It sounds delicious, healthy and easy…perfect, thank you.

    1. Kim says:

      Please let me know how you like the tacos! Thank you for subscribing.

  4. Meredith says:

    Loved this recipe! Super easy to make and the fish turns out delicious every time. I’m not even a good cook but every time I’ve made this, my guests are very impressed.

    1. Kim says:

      So glad you like it Meredith. Lourdes Castro did a great job on the marinade. It’s our favorite fish taco recipe. Best of all it is healthy and quick!

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