Recipe: Fish Tacos

Two weeks ago my sister in law wanted my mother in law to make some fish tacos for her bf Nick. I decided to ask my Mother in law for the recipe after trying it because I know my husband is crazy about Fish Tacos. So here's some pictures and the recipe for the ones that my mother in law made.

Fish: You can use either Mahi-Mahi or Tilapia



Rub: (For Fish)
1 Tbsp. paprika
1 Tbsp. ground cumin
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. kosher salt
1/4 Tbsp. ground cinnamon
1/4 Tbsp. cayenne pepper (my mother in law used only 3/4 because I'm not too crazy about spicy foods)
1/4 Tbsp. red pepper flakes
1/2 Tbsp. ground black pepper

Combine All of the dry ingredients for the rub and mix well. Set aside. Brush the soy sauce over the flesh side of the fillet. Let set in the refrigerator for 1 hour. Remove from refrigerator and brush with the oil. Sprinkle with desired amount of dry rub. Let stand for 15 minutes before grilling.

1/2 cup soy sauce
2 pouds Fillet Mahi-Mahi with skin (**My mother in law used around 16 Tilapia fillets and this rub is good for 16-25 fillets.)
1/4 cup peanut oil
Mini taco shells (we got the soft corn tortillas)

Pureed Tomato Salsa: (For Tacos)

2 Tbsp. peanut oil
1 medium sweet onion
4 cloves garlic, coarsely chopped
4 large ripe tomatoes, chopped
1 jalapeno, sliced (take out the seeds)
1 Tbsp. chipotle hot sauce
1 Tbsp. Mexican oregano
1/4 cup chopped fresh cilantro leaves
Salt and pepper

Preheat grill or use side burners of the grill. Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15-20 minutes. Puree the mixture with hand-held immersion blender u til smooth and cook for an additional 10-15 minutes. Add the hot sauce, oregano, cilatro and lime juic e and season with salt and pepper to taste.



Cook the fillet with the flesh side facing the heat source. Cook until fork tender or 8-10 mins or until just opaque. Cooking time will depend on how hot the heat source is. Let stand for about 5 minutes after removing the heat. Flake the fish with a fork into a taco shell and top with Pico de Gallo. Add cilatro for garnish.