Korean Style Mahi Tacos
Korean Style Mahi Tacos
Sarena
Rated 4.0 stars by 6 users
Category
Entree
Calories
365
If you’re looking to change up taco night, this recipe for Korean Style Mahi Mahi Tacos is a must make. Sweet, spicy, crunchy and delectable, this recipe has it all!
Mahi-mahi, also known as dorado, is a mild, sweet-tasting fish perfect for grilling, searing, or baking. Its white, firm texture takes seasoning or marinating well, and makes it suitable for virtually any recipe, since the fillet will not break apart during cooking. Here at Sizzlefish, our mahi-mahi is caught in the Pacific off the coast of Ecuador, and is listed by Seafood Watch as a good alternative. Mahi mahi is an excellent source of lean protein, B vitamins and amino acids; all of which help the body maintain healthy functions.
Mahi-mahi tacos have become a well-known favorite around the world. This recipe is taking you on a little Korean adventure that you may not want to come back from. This recipe for Korean Style Fish Tacos is absolutely full of flavor and incredibly easy to prepare. Imagine this, perfectly seared succulently sweet mahi mahi fillets, next to the vibrantly flavored crunchy (maybe a little spicy) kimchi, drizzled with a slightly sweet, incredibly silky sauce wrapped with a warm flour tortilla. Right? It’s just too good to miss out on. Oh and did we mention dinner is ready in less than 30 minutes? This recipe is too good to be true. We hope you love it as much as we did!
Ingredients
1/4 cup Coconut Aminos or Soy Sauce**
2 TBSP Lime juice
2 tsp Fresh Ginger, grated
4 Garlic Cloves, grated
1 tsp Cornstarch
1 tsp Asian Chili-Garlic Sauce
1 TBSP Sesame Oil
¼ to ½ cup Water, divided use as needed
**Add 2 teaspoons packed brown sugar if making the sauce with soy sauce
-
4 Sizzlefish Mahi-Mahi Fillets
1 TBSP Sesame Oil
Salt, to taste
Pepper, to taste
1 ¼ cups Kimchi, spicy if preferred
8, 5 inch Flour Tortillas, heated according to package directions
½ cup Fresh Cilantro, coarsely chopped
Sauce
Tacos
Directions
In a small sauce pan combine coconut aminos (or soy sauce plus brown sugar**), lime juice, grated ginger, grated garlic, cornstarch, chili-garlic sauce, sesame oil, and ¼ cup water.
Heat on medium low heat while the mahi-mahi fillets cook. Once thickened; set aside. Add a little water 1 tablespoon at a time as needed to maintain a thickened pourable sauce.
Heat 1 tablespoon sesame oil in a large skillet over medium heat.
Salt and pepper the mahi-mahi fillets. Next, add the mahi-mahi fillets to the heated oil; cook 4 minutes or until the fillets are seared on one side and release from the pan easily.
Flip the fillets and cook an additional 2-4 minutes or until the fillets reach about 137 degrees F. Once fully cooked, remove the mahi-mahi fillets from the heat.
Divide the mahi-mahi fillets between the taco heated shells, add the kimchi, drizzle with the prepared sauce and garnish with fresh cilantro.
