Dinner tonight: mahi-mahi tacos

Fish tacos make a light, refreshing entrée. Adding cocoa powder to prepared Mexican seasoning deepens the flavour without fuss, and briefly simmering the fish in bottled picante sauce keeps it moist.

Dinner tonight: mahi-mahi tacos

Prep time 15 min

Cook time 15 min 

Serves 4

  • 4 skinless mahi-mahi fillets (about 450 g/1 lb), halved lengthwise
  • 15 ml (1 tbsp) Mexican seasoning
  • 5 ml (1 tsp) unsweetened cocoa powder
  • 15 ml (1 tbsp) olive oil
  • 250 ml (1 c) medium-spicy picante sauce
  • 375 ml (3/4 c) thinly sliced Vidalia or other sweet onion
  • 15 ml (1 tbsp) chopped fresh cilantro
  • 15 ml (1 tbsp) fresh lime juice
  • 0.5 ml (1/8 tsp) salt
  • 8 fresh corn tortillas (12 cm/6-in)
  • 125 ml (1/2 c) sour cream
  1. Combine the fish, seasoning and cocoa powder in a large bowl and toss well to coat.
  2. Heat the oil in a large nonstick skillet over medium-high heat. Add the fillets, skinless side up, and cook until lightly browned, turning once, four minutes. Stir in the picante sauce and reduce the heat to medium; simmer, turning occasionally, until the fish flakes easily with a fork, six to eight minutes.
  3. Meanwhile, combine the onion, cilantro, lime juice and salt in a small bowl and mix well.
  4. Heat the tortillas according to the package directions. Place one piece of fish, 15 millilitres (one tablespoon) of the sauce and a quarter of the onion mixture on each tortilla. Top each with 15 millilitres (one tablespoon) sour cream.

One more notch!

  • For added richness and colour, top each taco with 15 millilitres (one tablespoon) shredded cheddar cheese.
  • Or, to help the cheese melt, scatter it over the warm tortilla and then top with the hot fish.

More ideas

  • Fish tacos go beautifully with any one (or two!) of these side dishes: rice and beans, slices of avocado to dress up the plate, a crisp salad featuring asparagus, or a grilled-corn salad.
  • A simple grilled corn salad can be made with diced cucumber and red peppers, with a sprinkling of parsley or cilantro; top it with a mild buttermilk or yogurt dressing.

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