Fish Tacos

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

Serves: +
  • 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 
Per Serves

Calories: 338 kcal.

Proteins: 11 gr.

Fats: 92 gr.

Carbohydrates: 33 gr.

Preparation Time: 11 min. Print
  • 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.

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