I have really enjoyed the seafood recipes from Chef’d, the home meal delivery service! So far, I’ve tried recipes containing shrimp, scallops, and sea bass. All of the seafood is uber-fresh, top quality and well-portioned. So I was excited to try this fish taco recipe that uses mahi-mahi! It was very good — spicy, as the recipe calls for chipotle puree and Tabasco sauce! The meal was a little too spicy for my husband, Kevin the chef. If you are sensitive to the spices — eliminate/reduce the red cabbage slaw and tabasco sauce when you build your taco. If you like spicy food, pile it on!!!
Fish Tacos. Recipe from Men’s Health
Fish tacos on menus at sit-down chains usually come clobbered with fried batter to make up for the tasteless, inexpensive fish they use. This recipe features tender mahi-mahi and avoids the calorie overload by featuring fresh, traditional toppings like red cabbage and avocado. To add to the flavor and beauty of the dish, you’ll make a lively salsa out of bright cherry tomatoes and fresh roasted corn.
- Cook Time: 35 minutes
- Skill Level: Easy Breezy
If you want to make this dish, you’ll need the items below.
Included in the Chef’d box (serves 4):
- 4 corn on the cob
- 10 oz cherry tomatoes
- 1 oz fresh cilantro
- 4 limes
- 1 cup sour cream
- 2 tablespoons chipotle puree
- 8 oz shredded red cabbage
- 2 avocados
- 4 4 oz mahi-mahi fillets
- 2 teaspoons ancho chili powder
- 8 corn tortillas (6″)
- 2 tablespoons Tabasco
Not included in the Chef’d box:
- vegetable oil
- black pepper
- medium saute pan
- aluminum foil
- 3 medium bowls
- large saute pan
- small saute pan
- It’s a Hard-Knock Knife…
- Slice corn off the cob and set aside
- Cut cherry tomatoes in 1/2 lengthwise and set aside
- Rough chop the cilantro (leaves only); divide into thirds and set aside
- Juice only 2 limes into a small bowl
- Cut the other limes into 8 wedges
2. Let’s Go For A Dip
- In a medium bowl, mix together the sour cream, chipotle puree, only, 1/2 the lime juice, 1/3 the cilantro and 1/2 teaspoon salt.
- Toss the cabbage into the mixture and set aside
- Cut avocados in half, remove the skin and pit
- In a second medium bowl, use a fork to smash the avocado
- Add 1/2 teaspoon each of salt and pepper and half the lime juice
- Mix until well combined and set aside
3. You Are So Corny
- Bring a medium saute pan to medium high heat and add 1 tablespoon of oil
- Once the pan is hot, add the corn and sear for 5 minutes. Remove from heat
- Add cherry tomatoes and 1/3 cilantro
- Season with salt and pepper to taste and set aside
4. Going Fishing
- Pat mahi-mahi fillets dry with paper towels
- Slice each fillet in half cross-lengthwise yielding a total of 8 fillets
- In a large saute pan over medium high heat, add 2 teaspoons of oil
- In a medium bowl, coat fish with 1/2 teaspoon of oil on both sides. Season both sides with ancho chili powder, 1/2 teaspoon each of salt and pepper per side
- Sear fish on one side for 2 minutes, turn fish over and cook for another 2 minutes. Remove from heat (145 degress is FDA recommended temp)
5. Warm the tortillas
- Heat a small saute pan over high heat
- Once hot, add tortillas one at a time, cooking each side for 30 seconds until very hot
- Wrap toe tortillas in foil to keep warm and set aside
- Repeat process with remaining tortillas
6. Let’s Taco ‘Bout It!
- Place two tortillas side by side on each plate with sides touching facing upwards
- Spread smashed avocado on tortilla.
- Place mahi-mahi fillets onto each tortilla in a single line, two pieces to a tortilla
- Top with cabbage mixture and remaining cilantro.
- For a kick, use Tabasco!
- Place corn salsa on the side of the plate along with the lime wedges.