Monday, June 4, 2012

The BEST Fish Tacos ever!

Mahi Mahi Tacos

Take (3) 4 oz ish fillets of whatever white fish you would like to use and heavily season both sides with a salt free cajun seasoning.  Then 'grease' a pan with olive oil and over medium heat, cook for 5-6 minutes on each side or until done.  If cooking too quickly, turn the heat down and just watch until it would easily flake apart when flipping- over cooking will dry out the fish.< - Not so yummy.   When the fish is done, take out of the pan and cover with a paper towel to keep the heat in and animals and husbands out :)
*I used Mahi Mahi.... Halibut would be fabulous or you could even use Tilapia <- Not so fabulous, but it all depends on what is available and how much you are willing to spend.

Wipe out your pan.  Put just enough olive oil to cover the bottom then heat on high flame until bubbles emit when putting the handle of a wooden spoon in the oil.  FLASH FRY the 'raw' corn tortillas on each side... Around 30-45 second per side....careful not to do it too long or you will burn the shells!  You will have to add a bit more oil after frying 1-2 tortillas.  Drain quickly on paper towels, lightly salt one side of the cooked shell and place in taco stand to keep shape. 

OR: This is how I did it for the tacos pictured above and I prefer it this way -> Put shredded cheese on the raw shell and the fish on top of that.  Microwave for 20-25 seconds and then assemble the remaining ingredients:

Shredded Mexican Cheese Blend
Cooked Fish
Generous portion Pico de Gallo (recipe coming tomorrow)
Mixed coleslaw (with the dressing) on top

I actually ate two of these and wanted a third, but restrained myself.  Really really, very, very VERY Good!!!

No comments:

Post a Comment