Time: 1 hour 45 minutes
Complexity: average
Servings: 4

Serve fish tacos with the same toppings as the meat tacos: sour cream, shredded cabbage, and salsa.

Ingredients:

Fish tacos

• 450 g of flaky white fish, such as mahi-mahi
• 8 wheat flour tortillas
• 1 coarsely chopped jalapeño pepper
• 1 tbsp. ancho chili powder
• 1/4 tbsp. canola oil
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro leaves

Ingredients for the filling

• Shredded white cabbage
• Hot sauce
• French crème fraîche or sour cream
• Red onion, thinly sliced ​​into half rings
• Finely chopped green onions
• Chopped coriander leaves
• Puréed Tomato Salsa, see recipe below

Puréed Tomato Salsa

• 4 large ripe tomatoes, chopped
• 1 serrano chili pepper
• 1 sliced ​​jalapeño pepper
• 1 tbsp chipotle hot sauce
• 2 tbsp. l. peanut butter
• 1 small onion, coarsely chopped
• 4 coarsely chopped garlic cloves
• 1 tbsp oregano
• 1/4 cup chopped fresh cilantro leaves
• Salt and ground pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

tortilla, mahi-mahi, salsa sauce, serrano pepper, jalapeno pepper, hot sauce, lime juice, tomatoes, red onion, garlic, green onions, oregano, cilantro, sour cream, Peanut butter

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Preparation:

Step 1
• Preheat the grill to medium-high heat. Place the fish in a medium dish. Combine the oil, lime juice, ancho chili powder, jalapeño, and cilantro and pour the mixture over the fish. Marinate for 15-20 minutes.
  
  Remove the fish from the marinade and place it skin-side down on a hot grill. Grill for 4 minutes on each side, then flip for 30 seconds and remove from heat. Let rest for 5 minutes, then flake with a fork.
  
  Put it down tortillas Place on the grill and cook for 20 seconds. Divide the fish among the number of flatbreads and add any or all of the suggested toppings.
Step 2
• Puréed Tomato Salsa:
  
  Preheat the grill or use a side burner. Heat the oil in a medium sauté pan, add the red onion and garlic, and cook until softened. Add the tomatoes, serrano pepper, and jalapeño and simmer until the tomatoes are tender, about 15-20 minutes.
  
  Puree the mixture until smooth with an immersion blender and simmer for another 10-15 minutes. Add hot sauce, oregano, cilantro, and lime juice, and season with salt and pepper to taste. Serves 6-8.

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