These fish tacos are authentically deep fried, flaked and served with avocado, salsa and sour cream. Dovetailing Tip: Instead of the Mahi-Mahi filets use the left over Halibut from day 3 in todays tacos.
Serving size: 6
Calories per serving: 101
1 1/2 pounds mahi-mahi filets
1/4 cup dry white wine
2 tablespoons lime juice
1 teaspoon minced garlic
1 tablespoon vegetable oil
1 lime, quartered
12 small corn tortillas, warmed
romaine or iceberg lettuce, shredded, for garnish
pico de gallo salsa, for garnish
1 avocado, pitted and cut into thin slices, for garnish
sour cream or crema, for garnish
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.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.