Fish tacos – consisting of fish, lettuce, salsa and sometimes a slaw or creamy dressing – are known to have originated in the across-the-border state of Baja California. The popular dish migrated northward and is now prevalent in restaurants and on the street throughout Southern California; a favorite amongst surfers for its affordability and ease. Aida Mollenkamp’s are authentically deep fried, flaked and served with avocado, salsa and sour cream
- mahi-mahi filets1
- dry white wine1/4 cup
- lime juice2 tablespoons
- minced garlic1 teaspoon
- vegetable oil1 tablespoon
- quartered1 lime
- small corn tortillas, warmed12
- Romaine or Iceberg lettuce, shredded, for garnish
- Pico de Gallo salsa, for garnish
- avocado, pitted and cut into thin slices, for garnish1
- Sour cream or crema, for garnish
Calories: 338 kcal.
Proteins: 11 gr.
Fats: 92 gr.
Carbohydrates: 33 gr.
Pat fish dry and combine in a nonreactive bowl with the white wine, lime juice and garlic. Set aside to marinate about 10 to 15 minutes.
When fish is ready, remove it from the marinade, pat dry, and season with salt and freshly ground black pepper.
Heat oil in a large nonstick frying pan over medium-high heat. When oil shimmers, place fish skin-side down in skillet. Cook until opaque and firm to touch, about 3 minutes per side.
Flake the fish, squeeze one of the lime wedges over the top, and toss to coat. To make a taco, stack 2 tortillas on top of each other and fill with fish, lettuce, salsa, a few avocado slices, and a dollop of sour cream. Repeat to make 6 tacos total.