Mahimahi BLT
Ingredients
- Salsa:
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 2 cups coarsely chopped tomato
- 1/4 cup finely chopped red bell pepper
- 1 1/2 teaspoons minced seeded habanero pepper
- 1/4 teaspoon salt
- Tacos:
- 1 pound mahimahi or other firm white fish fillets
- 1 onion, cut into 1/4-inch-thick slices
- 2 tablespoons olive oil
- 2 teaspoons guajillo chile powder
- 1/2 teaspoon salt
- 2 cups shredded Boston lettuce
- 8 corn tortillas
- 2 cups chopped seeded tomato
- 2 bacon slices, cooked and crumbled
Nutrition Information
- calories 337
- fat 14.6 g
- satfat 2.6 g
- monofat 7.6 g
- polyfat 2 g
- protein 26.7 g
- carbohydrate 27.8 g
- fiber 4.4 g
- cholesterol 88 mg
- iron 2.2 mg
- sodium 718 mg
- calcium 74 mg
How to Make It
-
Preheat broiler.
-
To prepare salsa, heat 1 tablespoon oil in a small skillet over medium heat. Add chopped onion to pan; cook 3 minutes or until slightly softened. Add garlic; sauté 30 seconds. Stir in tomato; bring to a boil and cook 2 minutes. Place tomato mixture in a blender; pulse 10 times or until almost smooth. Combine tomato mixture, bell pepper, habanero, and 1/4 teaspoon salt in a small bowl; cover and keep warm.
-
To prepare tacos, place fish fillets and onion slices on a broiler pan. Brush both sides of fish and onion evenly with 2 tablespoons olive oil. Sprinkle fish and onion evenly with chile powder and 1/2 teaspoon salt. Broil 4 minutes; carefully turn fish. Broil 4 minutes. Remove from oven; flake fish with a fork.
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Place 1/4 cup shredded lettuce on each tortilla. Top each tortilla evenly with fish, onion slices, 1/4 cup chopped tomato, and crumbled bacon. Spoon about 2 1/2 tablespoons salsa on top of each taco.
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jmerschel's Review