Almost every Saturday morning I truck down to my local Farmer’s market to buy organic vegetables and fruit. I always visit a vendor there who sells fresh seafood, She picks it up from the docks the same morning. You can choose from a wide variety of wild salmon, sole, shrimp, mussels, swordfish, local fish and there are always wonderful surprises. I bought a pound of Mahi Mahi because I wanted to make Mexican style fish tacos.
I was inspired by the weekend I spent in Los Cabos with my daughter. The recipe featured below is light, low in calories and flavorful. I marinated the fish for 20 minutes in a little olive oil mixed with lemon juice, cumin, chili pepper, and garlic. Then I sauteed the vegetables and the fish, filled the tortillas and topped each taco with sliced avocado, pico de gallo and cilantro, There’s no cheese, sour cream or other heavy fat that will add to the calorie count.
What’s Mahi Mahi?
It’s the Hawaiian name for dolphin fish. The word “mahi” in Hawaiian means “strong.” Don’t worry, it’s a fish and isn’t in any way related to Flipper.
Mahi Mahi is firm, full-flavored and perfect for fish tacos. It’s similar to flounder or white fish and is found in the waters of the Pacific Coast, Southeast Asia, the Caribbean, Australia and New Zealand.
If it isn’t available where you live, use any other type of firm white fish.
“American” Mexican food vs. “Mexican” Mexican food
Tacos in America, are typically hard corn tortillas filled with fatty meat and topped with cheese. They’re sometimes seasoned with powdered “taco sauce.” It’s a disgusting combination of salt, artificial flavors, and preservatives. Americans also like to top their tacos with a heavy dose of sour cream. If you visit Baja California and other parts of Mexico, you’ll notice a difference in how their tacos are made. They usually contain a small amount of fresh meat or fish, fresh pico de gallo, grilled vegetables and slices of avocado in a light homemade soft tortilla.
Most authentic Mexican food is lighter and healthier than its American version.
Find the best tacos in Baja.
One of my favorite Mexican foodie experiences was several years ago in Rosarito Beach. We stopped at the fisherman’s village and ordered fresh ceviche. (raw fish mixed with chopped tomatoes, herbs and marinated in lime juice) It was sublime! I’ve had many delectable Mexican dishes in Puerto Vallarta, Cabo San Lucas, and San Felipe.
The best Margarita I ever had was in Ensenada at a bar in the middle of town. (I wish I could remember the name!) We watched as the bartender squeezed fresh juices into the glass. There wasn’t a single drop of fake Margarita mix.
There are many restaurants in America where you can find Mexican style fish tacos if you know where to look. Lately, I’ve become obsessed with ordering them whenever I go out to a restaurant because two small tacos, served à la carte, is a perfect size meal for anyone over 50. They have healthy protein, vegetables, and grains and are low in calories, depending on how they’re made. Just make sure not to add sour cream, too much guacamole, cheese or creamy sauces. . . otherwise, the calorie count will go through the roof.
I hope you enjoy this Mexican Style Tacos recipe.
- 3 Tbsp Olive oil
- 1 lemon (squeezed)
- 1 tsp Cumin
- ½ tsp Chili Powder
- 3 clove of garlic minced
- 1 lbs skinned Mahi Mahi (or any other firm-textured fish) Cut up into bite size pieces
- 1 large Red Bell Pepper thinly sliced
- ]1 onion sliced
- 1 cup shredded purple cabbage
- Pico Di Gallo or salsa
- 1 large Avocado peeled and thinly sliced.
- 6 soft tortillas (2 per person)
- cilantro (chopped) optional
- In a medium bowl, combine 2 Tbsp of oil, lemon juice, cumin, chili powder, and garlic. Mix well.
- Stir in the cut up Mahi Mahi and marinate for 20 minutes.
- In a large skillet, heat the remaining 1 Tbsp of oil and sauté the onion and bell pepper over medium-high heat for 4-5 minutes or until tender but not brown.
- In the last minute of sautéing, add the shredded cabbage. (set aside)
- Add the Mahi Mahi mixture to the same skillet and cook for about 4 minutes; set aside.
- Warm the soft tortillas gently on the stove top or in a pan until slightly browned.
- Place each tortilla on a plate and scoop a portion of the cooked fish and vegetables on top of it.
- Top with Pico Di Gallo (or salsa) and avocado slices.
- Sprinkle with chopped cilantro if desired.
- Serve with lime slices