fish tacos recipe mandarin oranges red cabbage mahi mahi recipe

Tacos de Pescado

Tacos de Pescado (Fish Tacos)

Awesome tex mex at its' finest!

Ingredients

Ingredients:

  • 2 tbsp. oil of choice I used vegetable oil
  • 1 tbsp. butter or spread of choice I used Earth Balance
  • 1 can mandarin oranges reserve the drained juice from the can
  • 3 Mahi Mahi filets or other white flake fish
  • 1/2 cup finely shredded red cabbage
  • 1/3 cup mayonnaise
  • 1 tbsp. blackening seasoning more or less to taste
  • taco seasoning 1 tbsp, season to taste
  • soft corn tortillas

Instructions

Method:

  1. Combine mayonnaise and taco seasoning ahead of time. Allow to chill at least thirty minutes in the refrigerator. Thin with small amount of the mandarin juice before serving, until sauce is proper drizzling consistency.
  2. Pat dry fish with paper towels, dust fish in blackening seasoning on both sides. Adjust according to spice preference. Sear in pan with oil and butter/ spread. Cover initially to cook through, then remove cover to sear crust on fish.
  3. Warm corn tortillas in pan briefly before serving. Wrap tortillas in clean dishtowel to keep warm before serving.

Variations:

  1. The original recipe calls for searing this in a cast iron skillet on the grill. It's marvelous, unfortunately I don't have a grill.
  2. Garnish with whatever you like! diced red onion, guacamole, salsa.
  3. I think these would be amazing with shrimp tossed in blackening seasoning if you didn't have fish. Of course you can also use chicken tenderloins. Heck, even diced pork would be great.

Blackening seasoning is a tricky beast.

Too little, and things are bland. Too much, and you’re calling the fire station. These tacos toe the line very well. If you overdo the spices, let the mandarin oranges save you.

Ingredients

Ingredients:

  • 2 tbsp. oil of choice I used vegetable oil
  • 1 tbsp. butter or spread of choice I used Earth Balance
  • 1 can mandarin oranges reserve the drained juice from the can
  • 3 Mahi Mahi filets or other white flake fish
  • 1/2 cup finely shredded red cabbage
  • 1/3 cup mayonnaise
  • 1 tbsp. blackening seasoning more or less to taste
  • taco seasoning 1 tbsp, season to taste
  • soft corn tortillas

Instructions

Method:

  1. Combine mayonnaise and taco seasoning ahead of time. Allow to chill at least thirty minutes in the refrigerator. Thin with small amount of the mandarin juice before serving, until sauce is proper drizzling consistency.
  2. Pat dry fish with paper towels, dust fish in blackening seasoning on both sides. Adjust according to spice preference. Sear in pan with oil and butter/ spread. Cover initially to cook through, then remove cover to sear crust on fish.
  3. Warm corn tortillas in pan briefly before serving. Wrap tortillas in clean dishtowel to keep warm before serving.

Variations:

  1. The original recipe calls for searing this in a cast iron skillet on the grill. It's marvelous, unfortunately I don't have a grill.
  2. Garnish with whatever you like! diced red onion, guacamole, salsa.
  3. I think these would be amazing with shrimp tossed in blackening seasoning if you didn't have fish. Of course you can also use chicken tenderloins. Heck, even diced pork would be great.