Fish tacos with cilantro chile marinade
Marinated in a cilantro chile sauce, these fish tacos are fast, healthy and delicious.
- Prep Time: 50 minutes
- Cook Time: 10 minutes
- Total Time: 60 minutes
- Yield: 3 -4 servings 1x
Ingredients
Scale
- 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
- 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.
- 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.
- 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.
- 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.
- Heat your tortillas in a skillet. Assemble tacos. Serve with cabbage/cilantro mixture, avocado slices, salsa and lime squeezes.