Fish Tacos with San Diego-Style Sauce


A friend of mine threw a taco party a few weeks ago. We had a ton of food, a ton of fun, and a bit of tequila :-) I loved the idea so much I asked my friend for tips. She said her go-to everyday recipe was fish tacos that she made with frozen mahi mahi from Trader Joe’s. I decided to put my “own” spin on it,  searched the web for some ideas, and found a great fish taco sauce recipe on one of my favorite food blogs.

Ingredients:

  • 1 package frozen mahi mahi pieces from Trader Joe’s, thawed
  • 2 tablespoons olive oil
  • juice of one lime
  • 2 garlic cloves, pressed
  • corn tortillas

Serving Ideas: salsa fresca, avocado slices, San Diego-style fish taco sauce (recipe follows below)

Directions:

In a small bowl, combine the olive oil, garlic and lime juice and mix well. Place the thawed fish fillets in a shallow dish and pour the marinade over. Cover and marinade in the refrigerator for several hours.

Preheat a large nonstick skillet on medium-high, add fish with marinade and cook for about 4 minutes per side.

Heat tortillas in the microwave or in the oven, wrap in a tea towel and keep warm. Start building your taco by smearing some of the fish sauce in the center of the tortilla, then top with fish pieces,  salsa fresca, avocado slices and more sauce if needed.

San Diego-Style Fish Taco Sauce

Adapted from http://www.soupaddict.com

  • 1/2 cup sour cream or Greek yogurt
  • 1/2 cup mayonnaise
  • juice of 1 lime
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground chipotle chili powder
  • 1/2 teaspoon capers, minced
  • 1 hot pepper of your choice, seeded and minced (optional)
  • 1 tablespoon fresh cilantro, chopped

Directions:

In a small bowl, whisk the sour cream, mayonnaise and lime juice until well blended.  Add all of the spices, whisking to mix thoroughly. Add the capers, minced pepper (if using) and cilantro, and whisk thoroughly.

Cover the bowl with plastic wrap and refrigerate for at least one hour — the longer the better. Serve chilled.

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