The Ultimate Easy Fish Tacos (Ready in 20 Minutes!)
A classic recipe for fish tacos made with mahi-mahi filets. The fish is briefly marinated in a simple mixture of dry white wine, lime juice, and garlic, then patted dry and pan-seared until opaque and flaky. The cooked fish is served in doubled-up warm corn tortillas and can be garnished with shredded lettuce, Pico de Gallo salsa, fresh avocado slices, and a dollop of sour cream or crema.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 6 tacos (2-3 servings)
- Category: Main Course
- Method: Pan-Searing, Marinating
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- 1 1/2 pounds mahi-mahi filets
- 1/4 cup dry white wine
- 2 tablespoons lime juice
- 1 teaspoon minced garlic
- 1 tablespoon vegetable oil
- 1 lime, quartered
- 12 small corn tortillas, warmed
- Shredded Romaine or Iceberg lettuce, for garnish
- Pico de Gallo salsa, for garnish
- 1 avocado, pitted and cut into thin slices, for garnish
- Sour cream or crema, for garnish
Instructions
- In a nonreactive bowl, combine the mahi-mahi filets with the white wine, 2 tablespoons of lime juice, and minced garlic. Let it marinate for about 10 to 15 minutes.
- Remove the fish from the marinade and pat it dry with paper towels. Season both sides with salt and freshly ground black pepper.
- Heat the vegetable oil in a large nonstick frying pan over medium-high heat until the oil shimmers.
- Carefully place the fish fillets in the skillet. Cook for about 3 minutes per side, until the fish is opaque and firm to the touch.
- Remove the cooked fish from the pan and flake it into smaller pieces with a fork. Squeeze one of the lime wedges over the flaked fish and toss to coat.
- To assemble a taco, stack two warmed corn tortillas on top of each other.
- Fill the tortillas with the flaked fish, and top with shredded lettuce, Pico de Gallo salsa, a few avocado slices, and a dollop of sour cream.
- Repeat the process to make 6 tacos in total.
Notes
- Marinate the fish in a nonreactive bowl (such as glass or ceramic) to prevent any reaction with the acidic lime juice.
- Patting the fish dry after marinating is a key step to ensure it gets a good sear in the pan.
- Stacking two corn tortillas for each taco adds strength and prevents them from breaking.
- Ingredient substitutions are noted as being available on the source website.
Find it online: https://cookupjoy.com/fish-tacos-2/