Mahi Mahi Fish Tacos Recipe

Combine sour cream, chipolte sauce and whipping cream to make a spicy crema mexicana. Loosely chop the cilantro, dice the onions and tomatoes and set aside. I use roma or plum tomatoes for dicing because they are very meaty and contain very little liquid and seeds.

Portion the fish into 8 servings and season with house seasoning. Heat the oil in a saute pan over medium high heat. Dredge the seasoned fish lightly in flour and pan fry in the oil until just cooked through–about 2 minutes per side depending on thickness (nobody likes overcooked fish so be careful not to dry it out).

While fish is cooking, warm the tortilla’s according to the package.

Remove the fish onto a paper towel to drain off any extra oil. Assemble your tacos with a layer of fish, a generous helping of cilantro, chopped onions and tomtaoes then drizzle with the chipolte crema mexicana over the top. IMPORTANT : finish with a squeeze of fresh lime juice. The citrus not only adds nice flavor but also enhances the flavors of the other ingredients without having to add extra salt.

Makes 8 tacos. Serve with lime wedges and an ice cold beer. For a side, try beans and rice. Add some sliced avacado if you like. Fish can be grilled as an alternative. Enjoy!

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