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Mahi Mahi Tacos-Gluten Free


                  This post is long over due and I wanted to share how happy I felt when I discovered glutenfree corn tortilla at my local safeway store. Make your way to the deli section and amidst many types of flour tortilla, you will find corn tortilla. As I found my canvas, it was time to find my paints. I have had beef tacos, chicken quesadilla but never ever tried fish tacos. My husband had tried them and was never satisfied with the taste of them at restaurants, so I decided to give it a go. We got Mahi Mahi fillets from costco; and avacados and red vine tomatoes from superstore. I started and we ate and they were delicious. If you are not a seafood fan and want to have fish in your diet, try this recipe. It has everything to brighten your tastebuds as well as your day.

Ingredients:

Fish
2 Mahi Mahi fish fillet (cubed)
cumin                            1 tsp
corriander                      1 tsp
south west spice mix      2 tsp
paprika                          1/2 tsp
salt                                1/4 tsp
garlic paste                    1 tsp
oil                                 1 tbsp

Pica de Gallo

tomatoes chopped         1 cup
green pepper chopped    1/3 cup
red onions chopped        1/3 cup
cilantro                           1/3 cup
lime                                2 tbsp
sugar                              1 tbsp
salt                                 1/4 tsp
powdered cumin             1/4 tsp
powdered corriander       1/4 tsp
paprika                           1/4 tsp

Mix it all up 5 mintues before you cook your fish so it stays fresh.

Method:

Marinate the fish in all the spices and garlic after the fish has defrosted. Let it rest in fridge for 10 minutes with the marinate. Heat oil on a medium high-heat in a pan. Sautee/Fry the fish and seperate the cubes as much you can, this way the cubes get a nice spicey crust. The fish cooks within 5 minutes but my husband and I prefer well done cubes so I let it cook for 7-8 minutes. Mahi mahi uncooked has beautiful pink-white marble color that reminds me of a pink rock salt that I once saw in Pakistan near Kalabagh Damn (Mianwali). When it cooks it takes a beautiful opaque cream color.

Heat your torillas on a pan and assemble your tortilla with pica de gallo, avacado, and lots of julliene salad. It is one of my favourite healthy foods and this is the only way I have tried them. If you have a different recipe that you like or have suggestion please let me know, I want to try all variations




crush all the spices for the marinate



cook more for a blackened look/taste
The spicy fish and cold pica de gallo = perfect match




This is my cheese ( healthy)


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Comments

  1. ihateglutenDecember 13, 2012 at 9:48 AM

    I tried these and they were delicious! thanks for the reciepe.

    ReplyDelete
    Replies
    1. mehrDecember 13, 2012 at 10:06 AM

      Thank you so much for the feed back!!
      I appreciate it so much!!

      Delete

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