Fish Tacos
Ingredients
- 1.5 lbs mahi-mahi or halibut fillets, cut into 3-inch pieces
- 2 tbsp ancho chile powder
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp kosher salt
- 0.5 tsp cayenne pepper
- 3 tbsp olive oil
- 8 small corn tortillas
- 1 cup shredded red cabbage, tossed with 1 tbsp lime juice and pinch of salt
- 0.5 cup fresh cilantro leaves
- 1 avocado, sliced
- 2 limes, cut into wedges
- 0.25 cup crema or sour thinned with 1 tbsp water
Instructions
- Combine ancho chile powder, smoked paprika, cumin, garlic powder, salt, and cayenne in a small bowl. Pat fish dry with paper towels and coat evenly on all sides with the spice blend, pressing gently so it adheres.
- Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes. Carefully place fish pieces skin-side up in the pan and sear for 3-4 minutes until golden brown and crispy.
- Flip fish gently and cook for another 2-3 minutes until cooked through (internal temperature 145°F). Fish should flake easily with a fork. Transfer to a plate.
- Warm corn tortillas directly over a gas flame for 15 seconds per side, or wrapped in a damp towel in a 350°F oven for 2 minutes, until pliable and charred in spots.
- Break seared fish into bite-sized pieces, roughly 1.5 inches. Assemble tacos by placing 2-3 pieces of fish in each warm tortilla.
- Top each taco with a generous pinch of seasoned red cabbage, fresh cilantro leaves, and avocado slices. Drizzle lightly with crema.
- Serve immediately with lime wedges on the side for squeezing over the finished tacos.
Inspired by Andrew Bent’s winning fish tacos. This is a plausible recreation, not the chef’s original recipe.