I adore fish tacos. They’re so fresh, healthy, and delicious, and along with chickpea tacos, they’re probably the kind of taco that I make the most frequently. I like to marinate the fish (I used mahi-mahi this time, but I usually use tilapia, and any white fish will work) in a cilantro marinade before sauteeing it until it’s nice and brown in olive oil. Often, I cook fish this way and serve it as is (like in my cilantro tilapia dish), but when I’m making tacos I shred the fish and top it in the taco shells with shredded cheese and a simple pico de gallo. Yum! I just love the contast in textures between the soft fish and the crunchy taco shells, and the flavor of the fish that has been marinated and browned is just fantastic, especially if you’re a huge fan of cilantro like B and I are. Tacos served this way taste just like a healthy summer day.
Source: Marinade adapted from Jason Cooks
2 mahi-mahi fillets, or whatever white fish you’d like
1 handful of cilantro, about a cup
1 small onion, roughly chopped
2 large garlic cloves, roughly chopped
1 jalapeno pepper, roughly chopped
Extra virgin olive oil
Pico de Gallo
3 roma tomatoes, seeded and chopped
1/2 small onion, finely diced
1 handful cilantro, finely minced
Juice from 1/2 lime
1/2 cup cheese, shredded (Whatever kind you like. I used chihuahua cheese, but I often use cheddar.)
1. Combine the cilantro, onion, garlic, jalapeno, and juice from 1 lime in a food processor, and puree.
2. Coat the fish in the marinade, and let sit for at least 30 minutes.
3. While the fish is sitting, combine the tomatoes, onion, cilantro, juice from 1/2 lime, and black pepper in a bowl, and mix.
4. Heat a drizzle of extra virgin olive oil in a saute pan. Add the fish and cook until the it is browned and flakes easily with a fork, approximatel 7-8 minutes.
5. Shred the fish with two forks, and serve in crunchy taco shells with the shredded cheese and pico de gallo.