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Mahi Mahi Soft Tacos

4
Total Time
25 min
Prep
12 min
Cook
13 min
Serves
4
Difficulty
Easy
Use any firm fish in these fabulous soft tacos. Swap spicy salsa for the fruit salsa if you prefer.

Ingredients

table salt

½ tsp, or to taste

uncooked Mahi mahi fillet(s)

1 pound(s), rinsed and patted dry

ginger root

1½ Tbsp, fresh, finely minced

fresh lime juice

⅓ cup(s)

dark brown sugar

½ Tbsp, packed

uncooked scallion(s)

2 Tbsp, finely minced

cilantro

¼ cup(s), fresh, minced

corn tortilla(s)

8 small

cooking spray

8 spray(s)

lettuce

2 cup(s), chopped, any type, shredded*

peach salsa

½ cup(s), or mango salsa

fresh lime(s)

1 medium, cut into 4 wedges

Instructions

  1. Rub salt into fish; set aside.
  2. 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.
  3. Preheat broiler to high. (If desired, line a broiler pan with aluminum foil for easy clean up.)
  4. 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.
  5. Divide fish, lettuce and salsa among tortillas; fold in half and serve with lime. Yields 2 tacos per serving.

Notes

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.

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