Citrus Mahi Mahi Tacos

This recipe combines two of my favorite things citrus and mahi mahi, make that three of my favorite things, tacos. These are delicious and just scream summer, loud and proud. Texas has been having beautiful weather, already warming up into the 70's and 80's, it has been perfect. Well, out of no where, yesterday, it is 40 degrees. What? Crazy. That is where this recipe goes from being great to pure genius.

The mahi mahi is marinated in the refrigerator and then baked in the oven, no need for the grill, because really who wants to be grilling when it is 40 degrees outside? We ate our citrus mahi mahi tacos inside and just pretended like the sun was shining outside our window, like it had been for the week before.

This recipe will feed four people, it can easily be halved for just two! This is excellent served with Cilantro Lime Brown Rice and black beans! 

Source: Food Network Magazine, May 2013, Page 76

Ingredients:

1 1/2 pounds of Mahi Mahi filets, skinless and cut into 3 inch pieces

1/2 teaspoon of Kosher Salt

1 tablespoon of Adobo Sauce, or 1 tablespoon of Chili Powder

Juice of 1 Lime

2 Oranges, 1 juiced and 1 halved and sliced

1 teaspoon of Dried Oregano

1/2 teaspoon of Cumin

3 Scallions, roughly chopped

2 tablespoons of Ancho Chile Powder

2 teaspoons of Apple Cider Vinegar

1 teaspoon of Brown Sugar, packed

8 sprigs of Thyme

6 Bay Leaves

Corn Tortillas

Assorted Toppings: Avocado, Pimiento-Stuffed Olives, Cilantro, Tomatoes, Charred Spring Onions

Directions:

First, put a sheet of aluminum foil on a baking sheet. Place the pieces of fish on the foil and sprinkle with kosher salt. 

Now, combine the adobo sauce, lime juice, juice of 1 orange, oregano, cumin, scallions, chile powder, vinegar, and brown sugar in a blender or food processor. Pulse until smooth. Pour the mixture over the fish, using tongs to coat the fish in the sauce. Scatter the thyme sprigs and leaves over the fish and cover with orange slices. Cover the tray tightly with aluminum foil, crimp the edges to tighly seal. Refridgerate for 1-4 hours.

When the time has elapsed, position your oven rack to the upper third of the oven. Pre-heat to 475 degrees. Remove the foil and transfer the fish to the oven and bake until tender, about 25 minutes. Remove the herbs and oranges. Serve in tacos with assorted toppings, use two corn tortillas per taco and they won't break through!

While your fish is cooking, heat a cast-iron skillet to medium-high heat. Place the spring onions in and heat until tender and blackened 5-8 minutes. Remove, cut into pieces and sprinkle with lime juice and salt. In the same iron skillet, heat your tortillas over medium-high heat, slightly charring each side. 

Enjoy!

Happy Cooking,

The Barbee Housewife