Citrus Mahi Mahi Tacos

Name: Citrus Mahi Mahi Tacos
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 Tbsps ancho chile powder; 2 Tbsps achiote or annatto paste (or 1 tablespoon chili powder); 2 teaspoons apple cider vinegar; 6 bay leaves; 1 teaspoon packed brown sugar; 6 servings Corn tortillas, warmed, and assorted toppings, for serving; 1 teaspoons ground cumin; 1 Juice of lime; 6 servings Kosher salt; 680 grams skinless mahi mahi fillets, cut into 3-inch pieces; 2 oranges (1 juiced; 1 halved and sliced); 1 teaspoon dried oregano; 3 scallions, roughly chopped; 8 sprigs thyme

The recipe Citrus Mahi Mahi Tacos could satisfy your Mexican craving in approximately 1 hour and 45 minutes. One portion of this dish contains approximately 24g of protein, 2g of fat, and a total of 190 calories. This recipe serves 6. This recipe covers 17% of your daily requirements of vitamins and minerals. A mixture of oregano, mahi mahi fillets, oranges, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Put a large piece of aluminum foil on a baking sheet; arrange the fish fillets side by side on the foil and sprinkle with 1/2 teaspoon salt.

Ingredients you will need

Fish Fillets

Salt

Equipment you will use

Aluminum Foil

Baking Sheet

Combine the achiote paste, lime juice, orange juice, oregano, cumin, scallions, chile powder, vinegar and brown sugar in a blender; pulse until smooth.

Ingredients you will need

Annatto Paste

Chili Powder

Orange Juice

Brown Sugar

Lime Juice

Green Onions

Oregano

Vinegar

Cumin

Equipment you will use

Blender

Pour the mixture over the fish and turn to coat using tongs. Scatter the thyme sprigs and bay leaves over the fish, then top with orange slices. Cover the fish with another piece of foil and crimp the edges to tightly seal. Marinate in the refrigerator, 1 to 4 hours.

Ingredients you will need

Orange Slices

Fresh Thyme

Bay Leaves

Fish

Equipment you will use

Tongs

Aluminum Foil

Position a rack in the upper third of the oven and preheat to 475 degrees F.

Equipment you will use

Oven

Transfer the fish to the oven and bake until tender, about 25 minutes.

Ingredients you will need

Fish

Equipment you will use

Oven

Remove the herbs and orange slices.

Ingredients you will need

Orange Slices

Herbs

Serve the fish in tortillas with assorted toppings.

Ingredients you will need

Tortilla

Fish

Trim 2 bunches spring onions; halve lengthwise, if large. Cook in a large cast-iron skillet over medium-high heat until tender and blackened, 5 to 8 minutes.

Ingredients you will need

Spring Onions

Equipment you will use

Frying Pan

Cut into pieces and sprinkle with lime juice and salt.

Ingredients you will need

Lime Juice

Salt

Equipment

Ingredients

Servings:

2Tbsps

ancho chile powder 2Tbsps

achiote or annatto paste (or 1 tablespoon chili powder)2teaspoons

apple cider vinegar 6

bay leaves 1teaspoon

packed brown sugar 6servings

Corn tortillas, warmed, and assorted toppings, for serving 1teaspoons

ground cumin 1

Juice of lime 6servings

Kosher salt 680grams

skinless mahi mahi fillets, cut into 3-inch pieces 2

oranges (1 juiced; 1 halved and sliced)1teaspoon

dried oregano 3

scallions, roughly chopped 8sprigs

thyme

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Rabble Pinot Gris with a 4.9 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.