Time: 26 min.
Complexity: easily
Servings: 6

In Mexico, almost no meal is complete without a smattering of tortillas on the table. You can stuff a small tortilla with anything you've got – it's a taco. Fish tacos originated on the Pacific coast of Mexico and quickly became popular due to the availability of fish. They then spread north to the California border in the United States, where they've become a staple on restaurant and street food menus. Try this favorite American surf snack, prepared at restaurant quality. Pan-fry fish marinated in wine and lime juice and wrap it in a tortilla along with lettuce, a tomato, onion, and chili salsa, and neat slices of avocado. Add a dollop of sour cream and enjoy!

Ingredients:

• 700 gr. Coryphen fillet (mahi-mahi)
• 1/4 cup dry white wine
• 2 tablespoons lime juice
• 1 teaspoon crushed garlic
• 1 tbsp. vegetable oil
• 1 lime, cut into 4 pieces
• 12 small ones corn tortillas, heated
• Romaine or iceberg lettuce, shredded, for serving
• Salsa pico de gallo, for filing
• 1 avocado, thinly sliced, for serving
• Sour cream for serving

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

mahi-mahi, white wine, lime juice, garlic, lime, tortilla, romaine lettuce, iceberg lettuce, pico de gallo sauce, Avocado, sour cream

We recommend

Preparation:

Step 1
• Pat the fish dry and combine with white wine, lime juice, and garlic in a non-reactive bowl. Let marinate for 10–15 minutes.
Step 2
• When the fish is ready, remove it from the marinade, pat dry, salt and pepper.
Step 3
• Heat vegetable oil in a large nonstick skillet over medium-high heat. When the oil begins to shimmer, add the fish skin-side down. Cook for about 3 minutes, until the fish is opaque and firm to the touch.
Step 4
• Shred the fish, drizzle with the juice of one lime wedge, and toss to combine. Make tacos. Stack two tortillas and fill them with the fish, lettuce, salsa, avocado slices, and a dollop of sour cream. You should have 6 tacos.
  
  
  Serve tacos with a light beer.

Votes: 13