Fish Tacos
Fish Tacos with Pickled Jicama and Roasted Corn Salsa make a great summer meal!
Servings: 6 people
Ingredients
- 2 8 oz. Mahi Mahi fish fillets
- 2 teaspoons dried oregano
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 cup all purpose flour
- oil for deep frying
- 12 corn tortillas
- pickled jicama
- corn salsa
- queso fresco garnish
- chopped cilantro garnish
Instructions
- Cut fish into 2" pieces.
- Combine the cumin, oregano and salt in a small bowl.
- Sprinkle fish pieces with half the cumin, oregano and salt. Toss well.
- Add the remaining spice mix to the flour and toss the fish well in the flour to coat the fish pieces.
- Heat enough oil in a deep skillet for deep frying.
- Add fish pieces and fry for 5 minutes, until crispy.
- Remove and place on a paper towel lined plate to absorb excess oil.
- In a dry skillet, heat the corn tortillas 1-2 minutes on each side until warmed through and slightly browned.
- Use 2 tortillas for each taco.
- Spread a little salsa on top.
- Add fish and jicama.
- Garnish with the queso fresco and cilantro.
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