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Dorado BLT Tacos




Source of Recipe


"The Tex-Mex Grill and Backyard Barbacoa Cookbook" by Robb Walsh


Recipe Introduction


Published June 25, 2010
Makes 8 servings
The fish they call mahi-mahi in Hawaii is called dorado in the Gulf of Mexico. It has a bold flavor that tastes great with hot sauce and bacon, lettuce and tomato on a taco.From


List of Ingredients




1 pound dorado (mahi-mahi) fillets
Olive oil
2 tablespoons chili powder
8 tortillas (flour or corn; see note), warmed
4 slices bacon, fried crisp and crumbled
1 cup chopped iceberg lettuce
1 tomato, seeded and diced
1/2 cup prepared salsa
1 cup Cilantro Cream (recipe follows)

Recipe



Prepare the grill. Coat the fish evenly on both sides with olive oil and chili powder. Place the fish on the grill over medium-high (see note) and cook for 2 to 3 minutes. Turn and cook for 3 minutes longer, or until just done. Do not overcook or the fish will be tough. Remove from the grill and cut the fish into strips, removing any skin or bones. Divide the fish among the tortillas. Top with the bacon, lettuce, tomato, salsa and Cilantro Cream.

Note: Corn tortillas will be more pliable if brushed lightly with oil and heated on a griddle.

To make Cilantro Cream: In a mixing bowl, combine 1 cup sour cream, juice of 1 lime, 1/4 cup chopped fresh cilantro leaves and 2 tablespoons chopped green onion. Refrigerate until ready to serve. Makes about 1 cup.

Note: To check grill temperature, count the seconds you can hold your hand, palm side down, 2 to 3 inches above the rack, until it feels uncomfortable: 3 seconds for medium-hot.