In this mahi-mahi fish taco recipe, chili-coated fish gets a lovely crust from the hot pan. The creaminess of the avocado sauce complements the crisp crunch of the jicama, and it's all pulled together in 20 minutes.
Ingredients:
4 (4 ounce) skinless mahi-mahi fillets
1 teaspoon chili powder
½ teaspoon ground pepper
1 tablespoon extra-virgin olive oil
½ teaspoon salt, divided
1 avocado
⅓ cup plain whole-milk greek yogurt
⅓ cup water
2 tablespoons lime juice
6 (6 inch) corn tortillas, warmed
½ cup jicama matchsticks
1 red fresno chile or jalapeño pepper, seeded and sliced
½ cup loosely packed fresh cilantro leaves
Directions:
Sprinkle fish evenly with chili powder and pepper. Heat oil in a large nonstick or cast-iron skillet over medium-high heat. Add the fish; cook until golden brown and cooked through, about 3 minutes per side. Transfer to a paper-towel-lined plate; sprinkle evenly with 1/4 teaspoon salt. Set aside.
Place avocado, yogurt, water, lime juice and the remaining 1/4 teaspoon salt in a blender; process until well combined and smooth, about 30 seconds.
Use a fork to flake the fish into large pieces. Top tortillas with the fish, jicama, the avocado sauce, sliced chile (or jalapeño) and cilantro. Serve immediately.
