CLASSES

Mahi Mahi Tacos

A California classic, these tacos rely on quality fish—and a boost from a marinade—to set them apart.

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Yield: 8 tacos

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Active Time: 10 minutes
Start to Finish: 45 minutes

For this recipe you’ll need:

2 tablespoons achiote paste
1 orange, juiced
2 tablespoons extra virgin olive oil
1/2 teaspoon ground cumin
Salt and pepper to taste
Four 5- to 6-ounce Mahi Mahi steaks
3/4 cup sour cream
1 to 2 chipotle peppers, finely chopped
1 tablespoon fresh cilantro, rough chopped
8 corn and/or flour tortillas, warmed
1 ripe avocado, thinly sliced

Preheat the oven to 375°.
In a small bowl or in a blender mix together the achiote paste, orange juice, olive oil, cumin, salt and pepper.
Place the mahi mahi in a baking dish, and pour the marinade over the fish. Allow to marinate for at least 20 minutes or up to 2 hours.
Slide the baking dish right into the oven, and bake the fish until cooked through and flakey, about 12 minutes.
While the fish is roasting, prepare the chipotle sour cream. In a small bowl mix together the sour cream, chipotle peppers, cilantro and salt.
Using a fork, flake off pieces of the fish and nestle them in the warm tortillas.
Top with a dollop of the chipotle sour cream followed by the avocado and Pineapple Salsa.