Fabulous zesty fruity spicy tacos, these just punch a gorgeous mouthful of flavour in every bite, I just love tacos they a loaded with all my favourite ingredients this makes them another one of my favourite foods, I admit to having a couple of top fillings, but every now and then I try something new, Mahi Mahi is a meaty fish that I felt could take some zing and zang and it did, the sweet fruity mango and hot chilli pico de gallo really complemented this fish.
Prep time 15 minutes / Cooking time 5-7 minutes
(Serves 4)
Ingredients
(serves 4)
12 white corn masa tacos
16oz Mahi Mahi
1 tbsp coconut oil
Sea salt
Black pepper
2 green jalapenos sliced
2 red Serrano chillies sliced
1 head of lettuce
1 bunch coriander
1 lime or lemon squeezed
Mango Pico de Gallo
1 ripe mango diced
2 beef tomatoes finely diced
2 spring onions chopped
2 tbsp chopped coriander
1 red chilli finely chopped
1 tsp lime juice
pinch of sea salt
pinch of black pepper
First make the mango pico de gallo, mix all the ingredients together and season with some sea salt and black pepper, place in a bowl on your table.
On a dry skillet cook the corn tacos for approx one minute each side and wrap in a tea towel to keep warm and place on the family table.
Tear the lettuce and place in a bowl next to the pico de gallo. Place the sliced chillies in a small bowl next to the lettuce, all you have to do now is cook the Mahi Mahi and your done!
When your almost ready to serve place a skillet on the stove and heat medium hot, rub the Mahi Mahi with the coconut oil, season with sea salt and black pepper and place on the skillet, sear each side ensuring you get a little colour and charr adding flavour then turn the skillet heat down and slowly finish cooking the Mahi Mahi, finish off with a squeeze of lemon or lime juice and coriander take the Mahi Mahi to the table and let everyone help themselves family style to the gorgeous corn tacos and load them with Mahi Mahi, mango salsa, fresh sliced chillies and salad.
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