Fish Tacos with Lime Mayo and Salsas
Mexican

Fish Tacos with Lime Mayo and Salsas

Many fish taco recipes call for battered and fried fish. This is a lighter, fresher, delicious version of fish tacos- a signature dish of Chef Bonicelli.

By Chef Laura Bonicelli

codmahi mahimasa harinatomatillo

Prep Time

20 min

Cook Time

31 min

Total Time

51 min

Servings

6 servings

Ingredients

  • 1 poundcod or other firm white fish (such as mahi mahi)
  • 8 corn tortillas -- either freshly made or purchased

fish marinade

  • 1 cupcanola oil
  • 1/2 cupcilantro -- chopped
  • 3 tablespoonssambal
  • 1 1/2 teaspoonKosher salt
  • 3 tablespoonsfreshly squeezed lime juice

red salsa

  • 1 large ripe tomato -- chopped with seeds
  • 1/4 cupdiced red onion -- 1/4-inch dice
  • 1 serrano chili -- chopped
  • 1 tablespoonwhite wine vinegar
  • Kosher salt to taste

tomatillo salsa

  • 8 to matillos -- remove the husks
  • 6 green onions -- chopped (white and green parts separated)
  • 2 clovesgarlic
  • 1 tablespooncilantro
  • 1 teaspoonsambal
  • 1 tablespoonlime juice
  • Kosher salt to taste

lime mayo

  • 1 large egg
  • 1 teaspoondried mustard
  • 1/2 teaspoonKosher salt
  • 1/2 teaspoonsugar
  • 1 tablespoonfresh lime juice
  • 1 cupcanola or peanut oil

toppings

  • 1 avocado -- sliced
  • fresh lime juice
  • Kosher salt -- to taste
  • 1/4 cupsour cream
  • 1 tablespoonfinely grated lime zest

Instructions

  1. 1

  2. 2

    Combine the oil, cilantro, sambal, salt, and lime juice in a bowl.

  3. 3

    Cut the fish into 1-inch strips and place them in the marinade. Cover and refrigerate for 1 to 3 hours.

  4. 4

    Preheat the oven to 375º F.

  5. 5

    Drain the fish and discard the marinade. Bake or grill until cooked through, 7 to 8 minutes. Drain fish before serving.

  6. 6

  7. 7

    Combine the tomato, onion, and chili in a bowl. Add wine vinegar and salt. Stir to combine and chill.

  8. 8

  9. 9

    Preheat the oven to 400∫ F.

  10. 10

    Toss the tomatillos, white parts of green onions, and garlic in olive oil and roast for about 20 minutes until vegetables are browning and soft. Cool.

  11. 11

    Put the roasted vegetables with green onion tops, cilantro, sambal, and lime juice into a food processor. Blend until smooth. Add salt and more lime juice to taste. Refrigerate until ready to use.

  12. 12

  13. 13

    Break the egg into a food processor bowl fitted with a metal blade. Add the mustard, salt, and sugar and process for 1 minute.

  14. 14

    Add the lime juice and process for another minute. Push sides down with a rubber spatula. Continue processing while slowly pouring in the oil thru the feed tube. Continue to process for 15 seconds.

  15. 15

    Remove to a bowl, stir in the sour cream and the zest. Cover, and refrigerate until ready to use.

  16. 16

  17. 17

    Slice the avocado. Mix with lime juice. Sprinkle with salt, if desired.

  18. 18

    Mix the sour cream and the lime zest until thoroughly mixed.

  19. 19

  20. 20

    Heat your tortillas - cook as you go or reheat. To reheat: Wrap a stack of corn tortillas in foil and heat in a 350∫F oven for 10 minutes.

  21. 21

    Make the tacos by starting with a warm corn tortilla. Spread the tortilla with some lime mayo and top with the fish and the salsas.

  22. 22

    Finish by topping with fresh avocado and a dollop of the lime sour cream.

Chef's Notes

The mayo, and the tomatillo salsa can be made a day ahead. I usually make the red salsa a few hours before I serve it.

Nutrition (per serving)

505

Calories

17g

Protein

18g

Carbs

41g

Fat

3g

Fiber

852mg

Sodium