Sunday, March 13, 2011

Spicy Lime Fish Tacos

When I go on vacation, I love to try all of the local foods.  Learning about the different flavors, spices, produce, proteins, fish, etc is always something I love to do.  I am a foodie and this is a very exciting part of all of my vacations!  Like having raw squid in Japan, opakapaka in Hawaii, or ice wine in Canada.

My husband and I honeymooned in Hawaii and every day we made sure to eat fish.  It was so fresh and absolutely delicious.  Many times for lunch we would get fish tacos.  The combination of the fresh fish, soft taco shell, fresh salsas, sauces and toppings were outstanding and every shop we went to had a different spin on their culinary approach.

When we got back home from our trip, we were in serious withdrawal from fish tacos.  I was on the hunt to find an amazing recipe and came across this one.  It has fulfilled all of our expectations.  Having these bring us right back to the sandy beaches of Hawaii, even though there is still a lot of snow on the ground here in Massachusetts.  This is why I love food, it can foster up so many amazing memories. 

Spicy Lime Fish Tacos
Recipe from Love & Olive Oil
Serves 4

For the Sauce:
1 cup plain yogurt
1 lime, juiced
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1/2 cup cilantro, chopped
1 teaspoon honey

For the Fish:
1 lime, juiced
3 tablespoons honey
1 teaspoon cumin
1/2 teaspoon cayenne pepper
salt and pepper, to taste
1 cup flour
2 4-6oz. mahi mahi fillets, sliced into 1/2 thick pieces
vegetable oil

1 cup cabbage, any color, shredded
Small flour tortillas
Chopped cilantro, lime wedges, and sliced green onions for garnish.

Combine all sauce ingredients in a small bowl and set aside.

In a second bowl, stir together lime juice, honey, and spices for the fish. Add fish pieces and toss to coat. Let marinate for at least 10-15 minutes.  Take fish out of marinade and lightly toss in flour. Shake off excess.

Heat a few tablespoons oil in a large skillet. Add coated fish pieces to hot oil and cook until golden and cooked through, about 2-3 minutes per side (Note that this will vary depending on how thick your fish pieces are).

Heat tortillas in a small pan until warm and bubbly. Keep in a warm oven until ready to serve. Top with fish, cabbage, cilantro, green onion, and yogurt sauce.  Enjoy!

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