So I'm getting through that to-do list. One of the things on it was to blog about the AMAZING fish taco recipe I found AND about the salsa recipes that I got from Beth and James and their friend JP. The combination of the fish tacos and these incredible salsas was just outstanding. It made me want to have like, Fish Taco Friday every week. If only tomatoes could have an endless season...
First up: The Fish Taco recipe. I got it from FoodNetwork.com. You can find it if you Google "Mahi Mahi Tacos."
1/2 cup soy sauce 2 pounds fillet mahi mahi with skin 1/4 cup peanut oil Mini taco shells Salsa of your choice, though usually you want Pico de Gallo (recipes below) Chopped fresh cilantro leaves
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.
Cook the fillet with the flesh side facing the heat source. Cook until fork tender or 8 to 10 minutes or until just opaque. Cooking time will depend on how hot the heat source is. Let stand for about 5 minutes after removing from the heat. Flake the fish with a fork into a taco shell and top with Pico de Gallo. Add cilantro for garnish.
Now for the salsa!!!
S o, I decided to make the Avocado Salsa and the Heirloom Tomato Pico De Gallo (again, courtesy of Beth and James' food blog and JP's food blog - you guys ROCK!.
Here's how they go:
First up: Heirloom Tomato Pico de Gallo (from this guy JP's blog )
This was soooooooooo delicious.
Cut up about a pint of the tomatoes, diced maybe 1/4 of a sweet yellow onion, one jalapeno minced fine, a handful of chopped cilantro, the juice of one lime and some kosher salt (never nasty table salt!!!)
Next up: Avocado Salsa!
1 avocado 1/4 diced onion 1/2 diced jalepeno 2 cloves of garlic juice of 1 lime 1/4 cup tomato sauce (mexican hot style) (this is it below - I used a diff one than James and this really kicked it up a bit - loved it!)
1/4 cup plain yogurt (the thicker the better) handful of cilantro
salt & pepper a little water to help thin it out and blend