Tacos with mahi-mahi fish (corifen) and citruses – a detailed recipe cooking. 
Time: 1 hour.45 minutes Difficulty: easy Portions: 6 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 700 gr. portioned corifenos fillet
- 1 tbsp. l chili powder
- 1 lime juice
- 2 oranges (from 1 squeeze the juice, 1 cut into slices)
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 3 chives, coarsely chopped
- 2 tbsp. l Ancho Chili Powder
- 2 tsp cider vinegar
- 1 tsp brown sugar
- 8 sprigs of thyme
- 6 bay leaves
- Corn tortillas, warm with a variety of toppings (cheese, green onions, chips, salsa) for serving
Recipes with similar ingredients: mahi mahi, chili seasoning, lime juice, Oranges, oregano, cumin, green onions, apple vinegar, brown sugar, thyme, bay leaf, tortilla
Recipe preparation:
- Cover the pan with a large piece of aluminum foil; put a thick layer of fish fillet on foil and sprinkle 1/2 tsp. salt.
- In a blender, mix both types of chili powder, lime juice, orange juice, oregano, cumin, onions, vinegar and brown sugar until homogeneity. Spread this mixture over the fish. Lay out the twigs thyme and bay leaf, then orange slices. Cover fish another layer of foil and press the edges to tightly to seal. Marinate in the refrigerator for 1 to 4 hours. Marinade recipe jerk.
- Place the grate in the upper third of the oven and pre preheat it to 220 ° C. Put the fish in the oven and bake until readiness, about 25 minutes Take away the twigs, bay leaf and orange slices. Serve fish in tortillas with various sprinkled.
Fried spring onions
Trim 2 bunches of spring onions; large onions cut in half. Cook the onions in a large cast-iron skillet over medium high heat until soft and slightly blackens, from 5 to 8 minutes. Cut the slices and sprinkle with lime juice and salt.
