Taco Tuesday Just Leveled Up….Waaaay Up.
It’s Fat Tuesday which means two things; Paczki Day and time to fatten up before fasting for Lent. I felt it was only fitting to feature our new fish taco recipe, Mahi Mahi Tacos with Honey Lime Creme.
Earlier last month I had my former boss over for lunch. He had emailed me asking if I wanted an old book of his that I used to page through while sitting in his office. I accepted and offered a dozen eggs and lunch in exchange. The night before I had experimented with a new fish taco recipe which ended up being fantastic, so I remade it the following day for him.
In typical form, my former boss took home a taco for his wife. They have the sweetest marriage. He is always thinking of her. Nothing says love more than a room temperature fish taco wrapped in aluminum foil.
Here, Fishy, Fishy
I chose Mahi Mahi for this fish taco recipe for it’s mild flavor and meatiness, however any whitefish would work well. I have been purchasing it frozen from a seafood producer that sources wild fish at a sustainable rate. If you are wondering about what that means, you can read more about it here.
Fish can be tricky and intimidating to cook, so what I like about this fish taco recipe is it’s no-fuss easy skillet preparation. It’s first coated in a spice blend, and pan seared at a medium-high heat for a couple minutes on each side. Simple as that. And let me tell you, the savory spice blend on the fish is ah-mazing.
That creme sauce, though…
These tacos wouldn’t be complete without the honey lime creme. This simple sauce is prepared with a non-fat plain Greek yogurt with a drizzle of honey, garlic, and lime zest. It’s a tiny bit sweet with a punch of garlic and refreshing citrus. If you’re like my husband and I, you’ll find yourself adding a second dollop or two.
Mahi Mahi Fish Tacos with Honey Lime Creme
Mahi Mahi rubbed with a savory spice blend, pan seared, and topped with a honey lime creme sauce on a corn tortilla.
- 1 lb Mahi Mahi Fillets
- 1 tsp brown sugar
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 tsp cumin
- 1/4 tsp chili powder
- 1/4 tsp black pepper
- 1 1/2 tsp paprika
- 1 tbsp olive oil
Honey Lime Creme Sauce
- 1/3 cup nonfat plain Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp lime juice
- zest of 1 lime
- 1 clove garlic (minced)
- 1 1/2 tsp honey
- 12 6" corn tortillas
- 1/2 cup fresh cilantro (chopped)
- 1 cup red cabbage (shredded)
- 1 lime (sliced into wedges)
Prepare the creme sauce by adding all ingredients to a small bowl and mix thoroughly. Set aside for immediate use or refrigerate up to 1 day ahead.
Prepare fish seasoning by mixing together all spices in a small bowl. Rub on both sides of Mahi Mahi fillets. Heat olive oil in a large skillet over medium high heat. Cook 2-3 minutes per side.
Heat corn tortillas in a very lightly oiled skillet. Heat both sides until brown toasted spots appear. Top tortilla with fish, creme sauce, and serve with fresh cilantro and shredded red cabbage. Garnish with lime wedges.