Bobby Flay's Fish Tacos

Name: Bobby Flay's Fish Tacos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: Tex-Mex,American
Ingredients: 1 pound fish, white and flaky such as mahi-mahi or orata; 1/4 cup canola oil; 1 lime, juiced; 1 tablespoon ancho chili powder; 1 jalapeño, coarsely chopped; 1/4 cup cilantro, chopped, leaves only; 8 flour tortillas; 2 tablespoons peanut oil; 1 small red onion, coarsely chopped; 4 cloves garlic, coarsely chopped; 4 large tomatoes, chopped; 1 serrano chile; 1 jalapeño, sliced; 1 tablespoon chipotle hot sauce; 1 tablespoon oregano; 1/4 cup cilantro, chopped, leaves only; Salt, to taste; Freshly ground black pepper, to taste; Shredded white cabbage, for garnish; Hot sauce, for garnish; Crema or sour cream, for garnish; Thinly sliced red onion, for garnish; Thinly sliced green onion, for garnish; Chopped cilantro leaves, for garnish

Delicious and simple fish tacos, featuring flaky white fish like mahi-mahi or dorada, are perfect for a quick and flavorful meal.

⭐ 3.9 (22 reviews) Prep: 15 minCook: 20 minTotal: 35 minYields: 8 servings

Category Tags:

Dinner Entree Lunch

Cuisine Tags:

Tex-Mex American

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Ingredients

For the Tacos:

1 pound fish, white and flaky such as mahi-mahi or orata
1/4 cup canola oil
1 lime, juiced
1 tablespoon ancho chili powder
1 jalapeño, coarsely chopped
1/4 cup cilantro, chopped, leaves only
8 flour tortillas

For the Pureed Tomato Salsa:

2 tablespoons peanut oil
1 small red onion, coarsely chopped
4 cloves garlic, coarsely chopped
4 large tomatoes, chopped
1 serrano chile
1 jalapeño, sliced
1 tablespoon chipotle hot sauce
1 tablespoon oregano
1/4 cup cilantro, chopped, leaves only
Salt, to taste
Freshly ground black pepper, to taste
Shredded white cabbage, for garnish
Hot sauce, for garnish
Crema or sour cream, for garnish
Thinly sliced red onion, for garnish
Thinly sliced green onion, for garnish
Chopped cilantro leaves, for garnish

Instructions

Preheat grill to medium-high.
Place fish in a dish. Whisk oil, lime juice, ancho, jalapeño, and cilantro together, pour over fish, and marinate for 15 to 20 minutes.
Remove fish from marinade, grill flesh side down for 4 minutes, flip for 30 seconds, then remove. Rest for 5 minutes, then flake with a fork.
Grill tortillas for 20 seconds. Divide flaked fish among tortillas and garnish as desired.
For the salsa: Preheat grill or use side burners. Heat oil in a saucepan, cook onions and garlic until soft. Add tomatoes, serrano, and jalapeño; cook until tomatoes are soft (15-20 minutes).
Puree the mixture until smooth with an immersion blender, then cook for 10 to 15 additional minutes. Stir in hot sauce, oregano, cilantro, lime juice, and season with salt and pepper.
Serve tacos with shredded white cabbage, hot sauce, sour cream, red onion, green onion, and cilantro.

Nutritional Info (per serving)

Calories: 376 kcal

Carbohydrate: 41 g

Cholesterol: 33 mg

Fiber: 5 g

Protein: 22 g

Saturated Fat: 3 g

Sodium: 408 mg

Sugar: 5 g

Fat: 15 g

Unsaturated Fat: 0 g