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Pescado Taco Recipe

Name: Xolos Tacos Y Tlayudas Pescado Taco Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb mahi mahi fillets; 3 tbsp fresh lime juice; 1 tbsp olive oil; 1 tbsp chipotle in adobo (finely chopped); 1 tsp garlic (minced); 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 cup fresh pineapple (finely diced); 2 cups green cabbage (thinly shredded); 1 /4 red onion (finely sliced); 1 tbsp fresh cilantro (chopped); 3 tbsp mayonnaise; 2 tbsp plain Greek yogurt; 1 tbsp lime juice; 1 tsp chipotle in adobo (finely chopped); 1 tsp honey; 1 tsp salt; 0.5 tsp black pepper; 8 each small corn or flour tortillas; 0.25 cup fresh cilantro leaves (for topping); 4 each lime wedges; 1 each avocado (sliced, optional); 1 tbsp olive oil or neutral oil (for cooking)

Inspired by Xolos Tacos Y Tlayudas

Time35m

Serves4

Mahi Mahi marinated with lime, chipotle, and pineapple slaw topped with cilantro

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Ingredients

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Fish & Marinade

1 lb Mahi Mahi fillets

3 tbsp Fresh lime juice

1 tbsp olive oil

1 tbsp chipotle in adobo (finely chopped)

1 tsp Garlic (minced)

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp kosher salt

1 tsp freshly ground black pepper

Pineapple Chipotle Slaw

1 cup fresh pineapple (finely diced)

2 cups green cabbage (thinly shredded)

1 /4 red onion (finely sliced)

1 tbsp fresh cilantro (chopped)

3 tbsp Mayonnaise

2 tbsp plain Greek yogurt

1 tbsp ReaLime juice

1 tsp chipotle in adobo (finely chopped)

1 tsp Honey

1 tsp Celtic sea salt

1/2 tsp black pepper

Assembly & Garnish

8 each small corn or flour tortillas

1/4 cup fresh cilantro leaves (for topping)

4 each Lime wedges

1 each avocado (sliced, optional)

1 tbsp olive oil or neutral oil (for cooking)

Method

Fish & Marinade

Prepare marinade

In a shallow bowl or resealable bag combine 3 tbsp fresh lime juice, 1 tbsp olive oil, 1 tbsp finely chopped chipotle in adobo, 1 tsp minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Whisk or shake until evenly combined.

Marinate mahi mahi

Pat 1 lb mahi mahi fillets dry with paper towels. Place the fillets in the bowl or bag with the marinade, turning to coat evenly. Marinate in the refrigerator for 15–30 minutes (no longer than 30 minutes to avoid 'cooking' the fish with the acid).

Cook the fish

Heat a large nonstick or cast-iron skillet over medium-high heat and add 1 tbsp oil. Remove fillets from marinade and let excess drip off. Cook fillets 3–4 minutes per side (depending on thickness) until opaque throughout and flaky, with a light char. Internal temperature should reach 145°F (63°C). Transfer to a cutting board and let rest 2 minutes, then flake into 1–2" pieces suitable for tacos.

Pineapple Chipotle Slaw

Make the dressing

In a medium bowl whisk together 3 tbsp mayonnaise, 2 tbsp plain Greek yogurt, 1 tbsp lime juice, 1 tsp finely chopped chipotle in adobo, and 1 tsp honey until smooth.

Combine slaw

Add 1 cup finely diced fresh pineapple, 2 cups thinly shredded green cabbage, 1/4 red onion (thinly sliced), and 1 tbsp chopped cilantro to the bowl with the dressing. Toss to coat evenly. Season with 1 tsp salt and 1/2 tsp black pepper; taste and adjust seasoning or lime to preference. Chill in refrigerator for at least 10 minutes to let flavors meld (can be prepared up to 2 hours ahead).

Assembly & Garnish

Warm tortillas

Warm 8 small corn or flour tortillas in a dry skillet over medium heat about 20–30 seconds per side or wrap in foil and warm in a 300°F (150°C) oven for 5–8 minutes. Keep wrapped until ready to assemble.

Assemble tacos

Place a warm tortilla on a plate. Add about 2 oz (a small handful) of flaked mahi mahi to each tortilla. Top with a generous spoonful (about 2–3 tbsp) of pineapple chipotle slaw. Add slices of avocado if using.

Garnish and serve

Finish each taco with a sprinkle of fresh cilantro leaves and a squeeze of lime wedge. Serve immediately while fish is warm and slaw is chilled.