Wahoo Fish Tacos

Wahoo Fish Tacos
Staff Writer
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.

4
Servings
932
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2 red onion, thinly sliced
  • 1 1/2 Cup red-wine vinegar
  • 1/4 Cup olive oil
  • 1 1/2 Teaspoon ancho chile powder
  • 1 1/2 Teaspoon 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.

Nutritional Facts

Total Fat
61g
87%
Sugar
41g
46%
Saturated Fat
46g
100%
Cholesterol
2mg
1%
Carbohydrate, by difference
93g
72%
Protein
8g
17%
Vitamin A, RAE
44µg
6%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
58µg
64%
Calcium, Ca
61mg
6%
Choline, total
10mg
2%
Fiber, total dietary
9g
36%
Folate, total
93µg
23%
Iron, Fe
6mg
33%
Magnesium, Mg
23mg
7%
Niacin
3mg
21%
Phosphorus, P
95mg
14%
Selenium, Se
10µg
18%
Sodium, Na
1316mg
88%
Water
16g
1%

Wahoo Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Wahoo Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Wahoo Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.