1¼ lbs boneless skinless mahi mahi
12 whole wheat tortillas (6″)
2 medium avocados, Sliced
4 strips apple-smoked bacon, crumbled
½ cup diced tomatoes
½ cup diced red onion
½ cup sour cream
1½ tablespoons butter
1½ tablespoons lime juice
1 tablespoon tequila
1 tablespoon chili powder
1 teaspoon sea salt & coarse black peppercorn
Cooking spray to grease
On cutting board
cut mahi mahi into 1″ cubes, then season with salt & pepper and
transfer to large bowl. Melt butter in microwave, then combine with lime
juice, tequila, and chili powder, whisking thoroughly. Pour marinade
over fish and toss until all pieces are well coated. Place in
refrigerator to marinate for 1 – 6 hours.
Heat skillet over
medium flame and lightly toast each tortilla, flipping with kitchen
tongs to crisp both sides. Place on wire rack to cool until needed.
same skillet, then saute red onion over medium-high heat. As onions
begin to brown, add in mahi mahi and stir continuously for 6-8 minutes
until fish is evenly cooked. Reduce flame to low before stirring in
tomatoes, then allow ingredients to simmer for 5 minutes.
Cook bacon in
microwave and crumble with hands, then slice avocados. When ready, build
tacos with a layer of sliced avocado, one serving spoon of mahi mahi, a
dollop of sour cream, and a sprinkling of bacon. Immediately serve.
bacon recipe courtesy of: Christine Fischer, Cooking with Cakes, April 29, 2013