Mahimahi BLT

Mahimahi BLT
Photo by Randy Mayor

Ingredients

  • 1 ½ teaspoons minced seeded habanero pepper
  • 8 corn tortillas
  • 2 cups chopped seeded tomato
  • 2 tablespoons olive oil
  • ¼ cup finely chopped red bell pepper
  • 1 pound mahimahi or other firm white fish fillets
  • 1 ½ teaspoons minced seeded habanero pepper
  • + 29 more ingredients
    • ½ teaspoon salt
    • 2 bacon slices, cooked and crumbled
    • 8 corn tortillas
    • 2 teaspoons guajillo chile powder
    • 2 cups coarsely chopped tomato
    • ¼ teaspoon salt
    • 1 onion, cut into 1/4-inch-thick slices
    • 2 tablespoons olive oil
    • 1 garlic clove, minced
    • Tacos:
    • Tacos:
    • 2 bacon slices, cooked and crumbled
    • 1 pound mahimahi or other firm white fish fillets
    • ¼ cup finely chopped red bell pepper
    • ½ teaspoon salt
    • 1 onion, cut into 1/4-inch-thick slices
    • ¼ teaspoon salt
    • 2 teaspoons guajillo chile powder
    • 1 tablespoon olive oil
    • 2 cups coarsely chopped tomato
    • 1 tablespoon olive oil
    • Salsa:
    • ½ cup chopped onion
    • 2 cups shredded Boston lettuce
    • ½ cup chopped onion
    • 2 cups shredded Boston lettuce
    • Salsa:
    • 2 cups chopped seeded tomato
    • 1 garlic clove, minced

1. Preheat broiler. 2. 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 ti...

View full recipe at My Recipes

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