Mahi mahi tacos with lime and crunchy cabbage
Mahi mahi tacos pair firm fish with citrus and crisp cabbage. This home version uses a simple grill pan and a smaller amount of mayonnaise than the comparison recipe. Eight small corn tortillas make four two-taco servings.
The slaw should be lightly dressed rather than swimming in mayonnaise. For children or heat-sensitive diners, leave out the hot sauce and offer it separately. This pan method does not assume access to the specific indoor grill used in the source recipe.
- Kalori
- —
- Zülallar
- —
- Yağlar
- —
- Karbohidratlar
- —
Hesablama üçün ərzaqlar, dəqiq miqdarlar və porsiya sayı lazımdır.
| Hazırlanma vaxtı | — |
|---|---|
| Mətbəxdə aktiv vaxt | — |
| Çətinlik | — |
| Acılıq | — |
| Mətbəx | Home-style fish tacos |
| Allergenlər | — |
İnqrediyentlər
4 porsiya
Addım 1
Wash cabbage and shred finely. Mix mayonnaise with half the lime juice and optional hot sauce, then fold through cabbage. Keep refrigerated while cooking the fish.
Addım 2
Pat fish dry. Rub with oil, paprika, garlic powder and salt. Heat a grill pan over medium-high heat, using ventilation appropriate for your kitchen.
Addım 3
Cook fish on both sides until it reaches 145 °F (63 °C) in the thickest part and flakes readily. Begin checking after several minutes per side; thickness determines the actual time.
Addım 4
Transfer to a clean plate. Warm tortillas according to their package. Break fish into broad pieces, divide between tortillas, add cold slaw and drizzle with remaining lime juice. Serve immediately.
Şərhlər