Fish Tacos with Fresh Salsa

20 INGREDIENTS • 14 STEPS • 55MINS

Fish Tacos with Fresh Salsa

These fish tacos are light, fresh, flavorful, and easy enough to whip up on a weekday. But they feel so special, you'll want to throw a party.

Love This Recipe?

These fish tacos are light, fresh, flavorful, and easy enough to whip up on a weekday. But they feel so special, you'll want to throw a party.

Julie Yoon

Hi I'm Julie, your kitchen coach! I’m a trained chef who’s all about helping beginner cooks gain kitchen confidence.

http://www.chefjulieyoon.com

55MINS

Total Time

Ingredients

Servings

4

us / metric

1 lb

Mahi-Mahi Fillets

or halibut, monkfish or cod

2

Limes, freshly squeezed

1 tsp

Ground Cumin

1 tsp

Chili Powder

3 Tbsp

Canola Oil

or Vegetable oil

1/2 tsp

Kosher Salt

1/4

Iceberg Lettuce

12

White Corn Tortillas

to taste

Sour Cream

to taste

Avocados

Fresh Salsa

3

Medium Tomatoes

2

Jalapeño Peppers

1 clove

Garlic

1/2

Medium Onion, diced

4 Tbsp

Fresh Cilantro

2 Tbsp

Apple Cider Vinegar

1 Tbsp

Olive Oil

1 tsp

Agave Syrup

to taste

Salt

to taste

Ground Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

230

Fat

15.0 g

Protein

21.4 g

Carbs

1.4 g

Love This Recipe?

Julie Yoon

Hi I'm Julie, your kitchen coach! I’m a trained chef who’s all about helping beginner cooks gain kitchen confidence.

http://www.chefjulieyoon.com

Cooking Instructions

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step 1

Add Onion (1/2) to a bowl of hot water for 30 seconds, then drain. Add to a bowl of cold water for 30 seconds, then drain. This removes the spicy bite of the raw onion.

step 1 Add Onion (1/2) to a bowl of hot water for 30 seconds, then drain. Add to a bowl of cold water for 30 seconds, then drain. This removes the spicy bite of the raw onion.

step 2

Finely dice seeded Jalapeño Peppers (2). Discard the seeds and pit.

step 2 Finely dice seeded Jalapeño Peppers (2). Discard the seeds and pit.

step 3

Finely mince the Garlic (1 clove).

step 4

Dice the Tomatoes (3) and roughly chop the Fresh Cilantro (4 Tbsp).

step 4 Dice the Tomatoes (3) and roughly chop the Fresh Cilantro (4 Tbsp).

step 5

In a bowl, add the tomatoes, raw onion, chopped cilantro, garlic, Apple Cider Vinegar (2 Tbsp), 2 Tbsp of juice from Limes (2), Olive Oil (1 Tbsp), Agave Syrup (1 tsp), Salt (to taste) and Ground Black Pepper (to taste). Toss and marinate in the fridge for 30 mins.

step 5 In a bowl, add the tomatoes, raw onion, chopped cilantro, garlic, Apple Cider Vinegar (2 Tbsp), 2 Tbsp of juice from Limes (2), Olive Oil (1 Tbsp), Agave Syrup (1 tsp), Salt (to taste) and Ground Black Pepper (to taste). Toss and marinate in the fridge for 30 mins.

step 6

In a shallow bowl, whisk Canola Oil (3 Tbsp), Ground Cumin (1 tsp), Chili Powder (1 tsp), 2 Tbsp of Lime Juice, and Kosher Salt (1/2 tsp).

step 6 In a shallow bowl, whisk Canola Oil (3 Tbsp), Ground Cumin (1 tsp), Chili Powder (1 tsp), 2 Tbsp of Lime Juice, and Kosher Salt (1/2 tsp).

step 7

Slice your Mahi-Mahi Fillet (1 lb) into manageable pieces. Toss and marinate for at most 20 minutes. The acid in the lime will cook the fish so don't marinate any longer.

step 7 Slice your Mahi-Mahi Fillet (1 lb) into manageable pieces. Toss and marinate for at most 20 minutes. The acid in the lime will cook the fish so don't marinate any longer.

step 8

Toast your White Corn Tortillas (12) on both sides directly on the gas flame and then wrap them in tin foil to keep warm.

step 8 Toast your White Corn Tortillas (12) on both sides directly on the gas flame and then wrap them in tin foil to keep warm.

step 9

Dice the Avocados (to taste).

step 9 Dice the Avocados (to taste).

step 10

Thinly slice the Iceberg Lettuce (1/4).

step 10 Thinly slice the Iceberg Lettuce (1/4).

step 11

Place a large pan over medium high heat. Cook the marinated fish without moving until the underside of the fish is browned, and the sides are white and opaque, about 3 minutes.

step 11 Place a large pan over medium high heat. Cook the marinated fish without moving until the underside of the fish is browned, and the sides are white and opaque, about 3 minutes.

step 12

Flip and sear on the other side until white and opaque, about 2 minutes more, or until cooked through. Transfer the fish to a plate. It’s okay if it falls apart.

step 12 Flip and sear on the other side until white and opaque, about 2 minutes more, or until cooked through. Transfer the fish to a plate. It’s okay if it falls apart.

step 13

Drain your salsa. You can save the juice and add it to some yellow rice to give it a fresh taste.

step 13 Drain your salsa. You can save the juice and add it to some yellow rice to give it a fresh taste.

step 14

Assemble your taco with some of the cooked fish, and top it with lettuce, fresh salsa, Sour Cream (to taste), avocado, and any other optional garnishes.

step 14 Assemble your taco with some of the cooked fish, and top it with lettuce, fresh salsa, Sour Cream (to taste), avocado, and any other optional garnishes.

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