Fish Tacos

AmateurKitchen's picture

Apr. 20, 2012


Orange juiced 1
Juice of lemon 1
Lime juiced 1
Olive oil 1/4 Cup (4 tbs)
Salt 1 Teaspoon
Pepper 1 Teaspoon
Ancho chili powder 1 Teaspoon
Mahi mahi 1 Pound
For salsa
Roma tomatoes 3 , chopped finely
Red onion 1/2 , chopped
Cucumber 1/2
Corn 1 Cup (16 tbs)
Jalapeno 1 , seeded and finely chopped
Cilantro 2 Tablespoon , chopped
Lime juiced 2
For slaw
Orange 1
Lemon 1
Lime 1
Olive oil 1/2 Cup (8 tbs)
Dijon mustard 2 Tablespoon
Shredded cabbage 2 Cup (32 tbs)
Ancho chili powder To Taste
For serving
Avacado 1
Corn tortillas 10



1. Soak a cedar plank in water for at least 1 hour.

2. In a shallow bowl, combine orange, lemon juice, and lime juice along with olive oil, salt, pepper and ancho chili pepper. Whisk well.

3. Place Mahi Mahi in the marinade. Allow to marinade for 30 minutes turning the fish half way through.


4. In a large bowl, combine chopped tomatoes, red onion, cucumber, corn, jalapeno, cilantro, salt and pepper and the juice of 2 limes. Stir and set aside.

5. In a separate bowl, whisk together the juice of 1 orange, 1 lemon, 1 lime, Dijon mustard, olive oil, salt, pepper, and ancho chili. Toss shredded cabbage with the dressing and set aside.

6. Place the cedar plank on a preheated grill for 10 minutes. Then place the marinated fish on the plank and cook for 15-20 minutes or until opaque and cooked through.


7. Serve with warmed corn tortillas and sliced avocado.

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 5

Nutrition Facts

Serving size

Calories 794Calories from Fat 381

 % Daily Value*

Total Fat 43 g66.2%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 621 mg25.88%

Total Carbohydrates 79 g26.3%

Dietary Fiber 11 g44%

Sugars 12 g

Protein 28 g56%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet