Pan-Seared Fish Tacos
Ingredients
- 1 to 1 1/2 pounds skinless mahi mahi fillets (or other white flaky fish)
- 2 tablespoons fresh lime juice
- 1 tablespoon canola oil
- 1 teaspoon chipotle chile powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Spicy Mango Glaze, see recipe
- Cilantro Slaw, see recipe
- Avocado Cream, see recipe
- 8 6-inch corn or flour tortillas
Instructions
Cut fish into 1-inch strips; arrange in a single layer in a shallow dish. In a small bowl, combine lime juice, oil, chile powder, cumin, salt and pepper; brush over fish. Chill for 15 minutes. Coat a large skillet with cooking spray and preheat over high heat. Once skillet is hot, reduce heat to medium-high and add half the fish. Sear fish until cooked, about 3-4 minutes per side. Repeat with remaining fish. While fish is cooking, warm tortillas by placing them in a dry, hot skillet until slightly charred and soft, about 20 seconds per side (or wrapping them in wax paper or damp paper towels and microwaving on high for 40 seconds). Divide fish among tortillas and top with Spicy Mango Glaze, Cilantro Slaw and a drizzle of Avocado Cream. Serve immediately. Serves 4.