Mahi Mahi Tacos with Cilantro Aioli
Fish tacos topped with a cilantro aioli and fresh avocado, tomato, red onion, and cilantro.
Equipment
- Food processor
Ingredients
- 2 tsp. each chili powder, cumin powder, garlic powder, paprika
- ¼ tsp. each kosher salt and black pepper
- 1½ pounds Mahi mahi or other fish, cut in one inch strips
- 2 tbsp. vegetable oil
- 1 avocado, chopped
- 1 cup chopped plum tomatoes
- 1 cup sliced red onion
- 1 cup cilantro leaves
- 8 corn tortillas
For the Cilantro Aioli:
- ½ cup mayonnaise
- ¼ cup chopped cilantro
- 1 tbsp. lime juice
- 1 tbsp. buttermilk
- ¼ tsp. black pepper
Instructions
- Mix together all the spices and salt and pepper, and sprinkle them all over the fish.
- In a nonstick skillet on medium heat, heat up the oil and fry the fish on both sides until it's golden brown and cooked through, for about six minutes.
- While the fish cooks, blend all the aioli ingredients in the food processor.
- Also, heat the corn tortillas on a plate in the microwave for one minute.
- Divide the cooked fish between the tortillas. Top the fish with some aioli, and some of the tomato, avocado, cilantro, and onion.
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