Use any firm fish in these fabulous soft tacos. Swap spicy salsa for the fruit salsa if you prefer.
- 1/2 tsp table salt, or to taste
- 1 pound(s) uncooked Mahi mahi fillet(s), rinsed and patted dry
- 1 1/2 Tbsp ginger root, fresh, finely minced
- 1/3 cup(s) fresh lime juice
- 1/2 Tbsp dark brown sugar, packed
- 2 Tbsp uncooked scallion(s), finely minced
- 1/4 cup(s) cilantro, fresh, minced
- 8 small corn tortilla(s)
- 8 spray(s) cooking spray
- 2 cup(s), chopped lettuce, any type, shredded*
- 1/2 cup(s) peach salsa, or mango salsa
- 1 medium fresh lime(s), cut into 4 wedges
Rub salt into fish; set aside.
In a glass or ceramic baking dish, combine ginger, lime juice, sugar, scallions and cilantro; mix well. Add fish; turn to coat. Cover fish and marinate in refrigerator for 20 to 30 minutes.
Preheat broiler to high. (If desired, line a broiler pan with aluminum foil for easy clean up.)
Remove fish from marinade and place on broiler pan; brush with marinade. Broil for 6 minutes; flip fish and brush with marinade again. Cook until fish is no longer translucent in middle, about 5 to 7 minutes more depending on thickness of fish. Remove fish immediately; cut into 8 large pieces.
Divide fish, lettuce and salsa among tortillas; fold in half and serve with lime. Yields 2 tacos per serving.
- You can grill the fish, if desired. If you prefer your tortillas crisp, preheat oven to 300°F. Coat a cookie sheet with cooking spray and top with tortillas; coat with cooking spray. Bake until tortillas start to crisp but are still pliable. Or if an open flame is available, set tortilla on a flame and toast until it starts to char, about 30 seconds to 1 minute, flip and char second side. Make this recipe your own — serve with chopped scallions, fresh cilantro, chopped tomatoes, sliced jalapenos or hot pepper sauce.