Tandoori Grilled Fish Tacos with Mango Salsa

>> Thursday, April 22, 2010

Recipe by Food Connection

I did not give exact measurements for the spices, but I had to taste the marinade as I added ingredients and adjusted it before I rubbed mahi mahi with the marinade for  grilling.  The fish tacos with mango salsa was a huge hit!

1 pound wild mahi mahi
crushed cumin seeds
crushed coriander seeds
garam masala
red chili powder
sea salt to taste
2-3 garlic cloves, minced (you may use 1-2 tablespoons of garlic/ginger paste)
2-inch ginger root, minced
1-2 teaspoon tomato paste (optional)--I didn't have it on hand, but I will try this next time)
1 teaspoon organic sugar
fresh lemon juice
1/2 cup organic fat-free or low-fat plain yogurt
store-bought organic hard taco shells
lightly Mexican blend cheese for garnish
mango salsa (click link for the recipe) for garnish

Combine all the ingredients, except mahi-mahi, taco shells, and mango salsa, in a medium bowl and whisk to blend well.  Slather on each of the mahi mahi fillets with the spiced yogurt mixture and refrigerate for at least 1 hour or overnight until ready to use.  Preheat the grill over medium and brush the grill rack with EVOO or canola oil.  Remove the mahi mahi fillets from marinade; wipe off excess marinade.  Brush them with EVOO lightly and place them on the grill, and allow to cook for approximately 6-8 minutes.  Flip the side over carefully and continue to cook for another 6-8 minutes or until the fillets flake easily.  Transfer them on the plate and flake the fish with a fork.  Place the hard taco shells in the oven to 375 degrees for 1-2 minutes.  To assemble each individual taco, place some of the fish flakes in shell, drizzle with any sauce of your choice, and top with mango salsa and cheese.  Enjoy!


Anonymous,  April 22, 2010 at 12:13 PM  

looks yum.

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