Servings: 0
Ingredients
- 2 limes, zested, reserve flesh and quarter
- 1/4 cup canola oil
- 1 cup cilantro or basil leaves, chopped
- 1/2 tsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp ground coriander
- 1 1/2 lbs Mahi-mahi fillets, skinned
- 8 corn tortillas
- creme fraiche, for serving
Instructions
- Zest the limes and quarter remaining fruit. Set aside.
- Turn broiler to high and position rack 6 inches from heat. Place mahi in a flat pan. Combine 3 tbsps oil, salt, smoked paprika and coriander in a small bowl. Drizzle over the fish ensuring all surfaces are coated. Broil until fish is crispy golden brown and just cooked through, ~5-6 minutes. Be sure not to overcook. Keep warm and set aside. Keep broiler on.
- Lay out tortillas in an even layer on a baking sheet. Toast tortillas in broiler until golden. Flip and toast another minute. Wrap in a towel to keep the tortillas soft.
- Toss together lime zest, herbs and season with salt to taste. Break fillets into 8 portions, fill tortilla with fish and herb mixture. Serve with creme fraiche and lime wedges. Enjoy!
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