Sunday, May 5, 2013
Cinco de Mayo Fish Tacos
Happy Cinco de Mayo, friends! I hope you're having a fun weekend so far. Our Derby party yesterday was a success! We even had some surprise littles in the house, which was such a fun treat. (I think I'm finally over my party hosting fear...)
Cinco de Mayo is admittedly a fake-ish holiday, but we all need an extra excuse for tacos, right? So just in case you're looking for a holiday themed dinner to make, I wanted to share these. Slightly strange ingredient list with the carrots, but it was inspired by this awesome salad.
Throw in a margarita and you'll be in a full-on celebration mode!
Mahi Mahi Fish Tacos
You will need:
1 lbs Mahi Mahi (I buy pieces of frozen fish at Trader Joe's - perfect for fish tacos!)
3 carrots, sliced on the bias into bite sized pieces
6 scallions, cut into one inch pieces (white and green pieces)
1 ripe avocado, cut into one inch pieces
4 tablespoons olive oil
1 tablespoon red wine vinegar
1 large garlic clove
1/2 teaspoon cumin
1 teaspoon thyme
1/2 cup cilantro
Preheat the oven to 400 degrees. Using a mortar and pestle, combine the olive oil, vinegar, garlic, cumin, thyme, and some salt and pepper. Toss the carrots and scallions in the marinade on a baking sheet, along with half of a lime. Roast 10-15 minutes. Let cool, then squeeze the juice from the roasted lime on top. Gently combine the roasted carrots with the avocado pieces and 1/4 cup of chopped cilantro in a bowl, and set aside.
Heat a pan to medium high heat. Sprinkle the fish with salt and pepper, and cook a little bit of oil, 2-3 minutes per side (depending on the thickness of your fish - mine were thin!). When all the fish is cooked, put it in a bowl and squeeze the juice from the other half of the lime and add the remaining cilantro. Break the fish apart using two forks, until flaky and well-combined.
Serve with rice and warmed tortillas.