The Ultimate Fish Tacos Recipe

5 2 2
The Ultimate Fish Tacos Recipe
The Ultimate Fish Tacos Recipe photo by Taste of Home
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The Ultimate Fish Tacos Recipe

Read Reviews
5 2 2
Publisher Photo
This recipe is my favorite meal to prepare. Adding my own personal touch to the marinade makes my fish tacos pop with flavor. I warm corn tortillas on the grill and add salsa, cilantro, purple cabbage and fresh squeezed lime. —Yvonne Molina, Moreno Valley, California
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 10 min.

Ingredients

  • 1/4 cup olive oil
  • 1 teaspoon ground cardamom
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 6 mahi mahi fillets (6 ounces each)
  • 12 corn tortillas (6 inches)
  • 2 cups chopped red cabbage
  • 1 cup chopped fresh cilantro
  • Salsa verde, optional
  • 2 medium limes, cut into wedges
  • Hot pepper sauce (Tapatio preferred)

Directions

In a 13x9-in. baking dish, whisk the first five ingredients. Add fillets; turn to coat. Refrigerate, covered, 30 minutes.
Drain fish and discard marinade. On an oiled grill rack, grill mahi mahi, covered, over medium-high heat (or broil 4 in. from heat) until it flakes easily with a fork, 4-5 minutes per side. Remove fish. Place tortillas on grill rack; heat through, 30-45 seconds. Keep warm.
To assemble, divide fish among the tortillas; layer with red cabbage, cilantro and, if desired, salsa verde. Squeeze a little lime juice and hot pepper sauce over fish mixture; fold sides of tortilla over mixture. Serve with lime wedges and additional pepper sauce. Yield: 6 servings.
Originally published as The Ultimate Fish Tacos in Taste of Home April/May 2017

Nutritional Facts

2 tacos: 284 calories, 5g fat (1g saturated fat), 124mg cholesterol, 278mg sodium, 26g carbohydrate (2g sugars, 4g fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 starch, 1/2 fat.

  • 1/4 cup olive oil
  • 1 teaspoon ground cardamom
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 6 mahi mahi fillets (6 ounces each)
  • 12 corn tortillas (6 inches)
  • 2 cups chopped red cabbage
  • 1 cup chopped fresh cilantro
  • Salsa verde, optional
  • 2 medium limes, cut into wedges
  • Hot pepper sauce (Tapatio preferred)
  1. In a 13x9-in. baking dish, whisk the first five ingredients. Add fillets; turn to coat. Refrigerate, covered, 30 minutes.
  2. Drain fish and discard marinade. On an oiled grill rack, grill mahi mahi, covered, over medium-high heat (or broil 4 in. from heat) until it flakes easily with a fork, 4-5 minutes per side. Remove fish. Place tortillas on grill rack; heat through, 30-45 seconds. Keep warm.
  3. To assemble, divide fish among the tortillas; layer with red cabbage, cilantro and, if desired, salsa verde. Squeeze a little lime juice and hot pepper sauce over fish mixture; fold sides of tortilla over mixture. Serve with lime wedges and additional pepper sauce. Yield: 6 servings.
Originally published as The Ultimate Fish Tacos in Taste of Home April/May 2017

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Reviews forThe Ultimate Fish Tacos

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MY REVIEW
ReneeMurby User ID: 7119369 267396
Reviewed May. 28, 2017

"Delicious fish tacos. Loved the cardamom spice. Enjoyed eating the leftovers for lunch."

MY REVIEW
curlylis85 User ID: 3166950 265962
Reviewed May. 14, 2017

"These tacos were flavorful and easy to cook, while still mild enough that my preschooler and toddler adored them. We just left the salsa off of theirs! Cardamom adds a fun twist on the spicing."

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