Wahoo Fish Tacos Recipe


Nutrition

Cal/Serving: 496
Daily Value: 25%
Servings: 4

Sugar-Conscious, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Shellfish-Free, Alcohol-Free
Fat31g48%
Saturated6g29%
Carbs28g9%
Fiber5g20%
Sugars2g0%
Protein25g49%
Cholesterol79mg26%
Sodium150mg6%
Calcium86mg9%
Magnesium132mg33%
Potassium580mg17%
Iron4mg20%
Zinc2mg10%
Phosphorus421mg60%
Vitamin A623IU12%
Vitamin C16mg27%
Thiamin (B1)0mg17%
Riboflavin (B2)0mg24%
Niacin (B3)11mg56%
Vitamin B61mg31%
Folic Acid (B9)12µg3%
Vitamin B1210µg165%
Vitamin D18µg5%
Vitamin E4mg22%
Vitamin K21µg27%
Fatty acids, total monounsaturated16g0%
Fatty acids, total polyunsaturated6g0%
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Lucy Schaeffer

Tacos have been part of Mexico's culinary heritage for more than 100 years. These folded tortillas can be stuffed with any number of fillings — with each Mexican state claiming stake to their own. Fish tacos are said to come from Baja California, Mexico's northernmost state. While the original fish taco was made with deep-fried fish, this recipe — made with sautéed fish — is a delicious and fresh version. This recipe is easily doubled, which makes it a great dish to make when entertaining a crowd.

INGREDIENTS

  • 1/2 red onion, thinly sliced
  • 1 1/2 cups red-wine vinegar
  • 1/4 cup olive oil
  • 1 1/2 teaspoons ancho chile powder
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 cup lightly packed fresh cilantro leaves, chopped, plus more for garnish
  • 1 jalapeños, stemmed and chopped
  • 1 pound wahoo, or another flaky white fish such as mahimahi or cod, cut into 4 pieces
  • Salt, to taste
  • 8 fresh corn tortillas
  • Mexican crema, homemade or store-bought
  • Fresh tomato salsa
  • 2 limes, cut into quarters
  • Cilantro sprigs, for garnish

DIRECTIONS

First marinate the onion. Put the onion in a small bowl and pour in enough red-wine vinegar to cover it well. Set aside for at least 30 minutes or up to several weeks. Next, pour the olive oil into a small bowl and add the ancho chile powder, oregano, cumin, chopped cilantro, and jalapeño. Mix well. Place the fish on a dish and pour the marinade over it, making sure to coat the fish well on both sides. Allow to marinate for 20 minutes. Heat a nonstick sauté pan over medium-high heat. Remove the fish from the marinade and place it in the hot pan (there is no need to add more oil). Season the fish with salt. Cook the fish for 4 minutes undisturbed, then turn over, and cook for another 2 minutes. Remove the pan from the heat and flake the fish into the pan with a fork, making sure to mix in all the marinade that has stuck to the bottom of the pan. Check for seasoning and add more salt if necessary. Set aside. Place four of the tortillas on a plate and sandwich them between 2 slightly dampened sheets of paper towel. Microwave on high for 45 seconds. Place the warm tortillas in a towel-lined basket or plate and cover. Repeat with the remaining tortillas. To assemble the tacos, place a heaping spoonful of the marinated flaked fish onto the center of a tortilla. Top with the marinated onions. Serve accompanied by Mexican crema and salsa. Garnish with lime wedges and cilantro sprigs.

Recipe Details

Reprinted with permission from Simply Mexican by Lourdes Castro, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.

Servings: 4

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