Mahi Mahi Fish Tacos, with Pickled Onions and Fried Jalapeno's

Welcome to Taco Tuesday, These fresh and healthy tacos, are spicy and delicious and very easy to make!

I love tacos. I especially love fish tacos... and these are easy enough to make on a Tuesday after work! I chose to use Mahi Mahi but any white fish is ideal! The Mahi Mahi has a very thick meaty texture which I find holds up in the taco, so you actually taste it amongst the toppings!

These are done spicy, and lightly pan fried before slow cooking in a covered pan. Here is the seasoning lineup.....Chili powder, garlic powder, minced onion, paprika and Peri Peri red chili flakes. Coat the fish lightly with oil so the seasoning sticks and then roll the fish in the seasoning mix to coat.

These come out perfectly done and able to cut into chunks to stuff in the tortilla after about 20 minutes in the pan.

The pickled red onions are very easy to make. There is the fast way, which is ok or the longer way which tastes better. The longer way is literally submerging cut red onion in apple cider vinegar and soaking them in a covered containing in the fridge for at least 24 hours, longer is better. The fast way is boiling cut red onions in apple cider vinegar on the stove and then allowing to cool before use. I did not have any on hand this time so I opted for the fast way!

I also cut up and fried some jalapeno's. I like some heat but not extreme heat, so I find coring the jalapeno's and cooking them slightly, is just enough to take the edge off.

Now to make the tacos!!! Fish tacos beg for slaw for some reason, the crunch adds a lot to the texture and flavor.

Lets stack these up!

I topped these with some cilantro and Peri Peri Mayonnaise and a squeeze of lemon! An easy lunch or dinner in no time flat!

The recipe:

For the fish... no real amounts but lightly dust the top and then the bottom with the following, until it looks fairly coated overall. The paprika and chili flakes add heat so be mindful of that:

chili powder

garlic powder

minced onion

paprika

red chili pepper flakes

Pan fry on both sides with a high heat oil then put on low to steam simmer in the oil. I would sear on high for 2 minutes a side and then very low for 15-20 minutes, checking on them.

For the Pickled Onion:

Long version:

1 red onion... cover entirely with apple cider vinegar and put in fridge for 24 + hours

quick:

1 red onion, 1 cup of apple cider vinegar and boil until onions are soft... make sure there is always apple cider in the pan and if not add more.

Jalapeños:

core and chop, and fry slightly in oil.

the rest is self explanatory....have fun with it!!!

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