Fish Tacos Recipe
Tortilla-crusted mahi mahi, shredded cabbage, tomatoes & roasted ancho salsa de ajo in a soft flour tortilla
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish Tacos
Roasted Ancho Salsa de Ajo
Method
Fish Tacos
- 1
Prepare the Mahi Mahi
Preheat your oven to 400°F (200°C). In a bowl, mix together olive oil, salt, black pepper, garlic powder, paprika, and ancho chili powder. Coat the mahi mahi fillets with this mixture.
- 2
Cook the Fish
Place the coated mahi mahi fillets on a baking sheet lined with parchment paper. Bake in the preheated oven for about 15-20 minutes, or until the fish flakes easily with a fork.
- 3
Warm the Tortillas
While the fish is baking, warm the flour tortillas in a skillet over medium heat for about 30 seconds on each side, or until they are pliable.
- 4
Assemble the Tacos
Once the fish is cooked, remove it from the oven and flake it into large pieces. Place a portion of the fish on each tortilla. Top with shredded cabbage, diced tomatoes, and a squeeze of lime juice.
Roasted Ancho Salsa de Ajo
- 5
Prepare the Chiles and Garlic
In a dry skillet over medium heat, roast the ancho chiles and garlic cloves until they're fragrant and slightly charred, about 5-7 minutes. Remove from heat and let them cool.
- 6
- 7
Serve
Serve the salsa alongside the fish tacos for dipping or drizzling over the top.
