These Mahi-Mahi Fish Tacos are a must-try for seafood lovers and taco enthusiasts!
Looking for a quick and easy dinner recipe? This fish taco recipe is designed for a cosy dinner for two, offering a delectable twist to your regular dinners. The mango and avocado salsa take centre stage, infusing a tropical essence into every bite. Seasoned with a hint of taco seasoning, the mahi-mahi is pan-seared to perfection, resulting in a tantalising combination of crispy exterior and tender, flaky fish.
We used the Anolon Endurance+ Covered Saute pan for this recipe to ensure our tacos turn out beautifully. Boasting exceptional durability, even heat distribution, and a premium non-stick surface, this saute pan is perfect for creating our mouthwatering fish tacos. Plus, it's suitable for all cooktops, including induction, and is easy to clean, a must-have for any kitchen.
Serves 2
Ingredients:
- 1 Hass avocado, diced
- 1 mango, diced
- 2 tomatoes, diced
- Coriander, finely chopped
- Zest of 1/2 of a lime
- Juice of 1 lime, divided
- 1 6-ounce piece of wild mahi-mahi
- 1 teaspoon taco seasoning
- 1 cup + 1 tablespoon canola oil
- 6 white corn tortillas
- 1/2 cup shredded carrots and cabbage mixture
Method:
- First, prepare the avocado mango salsa. Combine the diced avocado, mango, tomato, and coriander in a mixing bowl. Sprinkle with lime zest and lime juice. Mix well and place in the refrigerator until you're ready to construct the tacos.
- Season the mahi-mahi with the taco seasoning on both sides and set to the side.
- Then, preheat a 3-quart sauté pan on medium heat.
- Add 1 tablespoon of vegetable oil. Cook the mahi-mahi for 5 minutes, turn it over with a spatula and cook for an additional 5 minutes. Then remove the fish from the pan and set it aside side (to keep it warm, you can cover the fish with a piece of aluminium foil).
- Using the same sauté pan, add 1 cup of canola cooking oil. Increase the heat to high.
- After heating the oil for 1-2 minutes, place one white corn tortilla in the skillet. Once it begins to bubble (about 10-15 seconds), turn the corn tortilla over, let it stand for 5 seconds, and then fold one end in half using tongs. Rotate each side for a few seconds until golden brown. Once the corn tortilla is golden brown, remove from the sauté pan and place on a paper-towel-lined plate. Repeat until all the taco shells have been cooked.
Recipe Source: Anolon
