Mahi mahi tacos

Mahi_mahi_tacos

Blackened Fish Tacos with Avocado Lime Sauce


A super basic blackened fish taco recipe served with a creamy avocado lime sauce to drizzle on best. Firm white fish is coated with a spicy seasoning blend and pan-fried until lightly charred on the surface for optimum flavor.


This fish taco recipe is inspired by a meals journey just south of the border in Baja California, Mexico. My husband and I stopped at a number of modest seaside villages like Puerto Nuevo for langosta (lobster) and pescado (fish).


The food in Baja is amazing. Street cart vendors selling elotes and tacos al pastor, carnitas, carne asada, lengua, and most restaurants have no matter what your heart desires.


This recipe employs a Mexican-inspired spice blend that works with any sort of fresh fish. This time I pick to Mahi Mahi for its lean flakey texture, which is a match created in heaven rolled up in a corn tortilla and all the taco fixings. Taco Tuesday is in no way going to the be the same from here on out!


The greatest components to use for the blackening seasoning


The very best blackening season combines smoked paprika, brown sugar, garlic, onion, cumin, chili powder, salt, and black pepper. It layers on a taste explosion that takes a mild white fish to bold and rustic in taste.


If you want more heat, just include more chili pepper, or better yet, some cayenne pepper. If you’re following a Paleo or Whole30 diet, you can omit the brown sugar. The sweetness is there to balance the savory seasonings and assists to brown the surface a lot more quickly.


How to make blackened fish tacos



  • Blend collectively sour cream, water, avocado, cilantro, lime juice and zest, and serrano pepper until smooth.

  • In a little bowl mix paprika, brown sugar, garlic powder, onion powder, cumin, chili pepper, salt, and pepper.

  • Generously season each sides of the fish with the spice mix.

  • Heat oil in a large skillet over medium-higher heat.

  • Add fish fillets and cook two to three minutes on each side.

  • Serve fish pieces with flour or corn tortillas and avocado lime sauce.


Mahi Mahi only requires a handful of minutes to cook prior to it will get dried out, so keep an eye on it. Commence with a wonderful hot pan by pre-heating above medium-high heat for a few minutes until finally you can feel the heat increasing. I use a cast iron skillet, however, stainless steel or nonstick pan will function also.


Press the fish against the pan


Add adequate oil to coat the bottom of the pan, and then heat until finally nearly smoking. Carefully add the fish and gently press on the fillet with a spatula for a couple of seconds so the flesh can make direct speak to with the scorching pan.


This also assists release some of the moisture from the surface of the fish so the meat can brown evenly. Flip the fish and finish cooking. This procedure requires about five to six minutes max.


Avocado lime sauce


A fast avocado lime sauce can be produced making use of a blender to create a smooth and creaming topping. It’s a easy blend of sour cream, ripe avocado, cilantro leaves, fresh lime juice and zest, and serrano peppers.


Crema or plain Greek yogurt can be substituted for the sour cream. Any sort of pepper can be utilised, just change the quantity to your heat tolerance, this sauce is mild. The fresh, tart and creamy sauce cools down the spices the on the fish for a tasty pairing.


Added toppings for fish tacos



  • Pico de gallo

  • Mango Salsa

  • Guacamole

  • Lime wedge to squeeze on leading

  • Shredded cabbage- Green or red

  • Crema- A mild Mexican white sauce comparable to sour cream


Far more Mexican recipes


If you make this recipe, please let me know! Leave a comment, rate it, and don’t fail to remember to tag a photo #jessicagavin on Instagram. I’d adore to see what you come up with. Cheers, buddies!


Why do you include brown sugar to the blackening seasoning?


The sugar not only adds a sweet molasses flavor but also speeds up browning on the surface of the mahi mahi. The desirable brown pigments appear at around 200°F (93°C) when the fructose in the brown sugar caramelizes to produce a stunning fast crust.





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