Red Mountain Spa Sonoran Fish Tacos
These delicious Sonoran Fish Tacos are courtesy of Red Mountain Resort in Utah. They are in the Sonoran Style, which in this case means a soft corn tortilla, not fried, and milder flavors. The Mexican State of Sonora shares a border with Arizona, and unlike the corn-tortilla based favorite recipes in Mexico, Sonoran Style tacos are usually soft, often in a flour tortilla, and tend to have green sauces and less heat. Here, Red Mountain keeps the corn tortilla, but features the traditional soft style and tasty green avocado sauce.
Ingredients
- ¼ cup avocado crema
- 1 cup pico de gallo
- 2 tablespoons fresh lime juice , fresh squeezed (about one average sized lime)
- ½ cup red cabbage thinly shredded
- 1 pound mahi mahi or other mild white fish
- 4 teaspoons chopped cilantro
- 1 pinch Kosher Salt
- 1 pinch freshly ground black pepper
- 8 each corn tortillas (about 6 inches)
Instructions
- In a small mixing bowl, combine cabbage, fresh squeezed lime juice and cilantro. Mix well and allow to sit at room temperature while you complete the rest of the preparation.
- Portion the fish into 8 equal pieces. Season lightly on both sides with salt and pepper.
- Preheat an oven safe sauté pan (stainless steel, no plastic handle) on high heat until fully heated; preheat oven to 450F.
- Add just enough canola, olive or avocado oil to the pan to lightly coat the bottom, then carefully place the fish in the pan and sauté for about two minutes per side, then place the whole sauté pan in the pre-heated oven and bake until cooked through , 8-10 minutes. Remove fish from oven and let it rest for 2-3 minutes.
- Warm corn tortillas over an open flame or in a sauté pan to soften, then lay two overlapping side by side on each plate; place a piece of fish in the center of each tortilla, and top with the cilantro lime cabbage mixture.
- Garnish with lime wedges and serve with black beans, fresh pico de gallo, and avocado crema.
Spa Index Kitchen Notes
Puree the flesh of 1 whole avocado in food processor until smooth. Add 1/4 cup light mayo and blend until fully incorporated. Serving size is one tablespoon.
Nutrition
Few places on earth match the beauty and tranquility of the red rocks surrounding St. George, Utah. Red Mountain Resort is the perfect setting to start or renew your health and fitness goals. Our programs include a wide variety of fitness assessments and tools to meet your goals. However you choose to spend your time at Red Mountain, the peace and solitude of the facility, daily fitness activities, guided hiking, healthy gourmet cuisine and an array of wellness classes will set you on the path to lifelong fitness and health.
When Trader Joe’s was selling big bags of frozen Orange Roughy fillets, that was our favorite fish to make these tacos with. We got used to “sonoran style” with soft corn tortillas, not fried, and now, we are so used to it that way, and we were lucky to try real street tacos in Mexico, that now those American styled fried taco shells are what we dislike!
very delicious
Love fish tacos and get so discouraged when restaurants serve — or recipes call for — breaded or battered fish sticks. It’s so unnecessary. You’ve got your good grains in the taco shell, you don’t need it on the FISH!!! This is a nice, simple, good fish taco. Not exactly what I’m used to with Sonora Style, but, very good nonetheless.
Great! There are no bad tacos (absent health standards) and these are good and straight forward. This is how I got my 7 year old son to eat fish. I made a burrito for him, I think with just canned chili and cheese, some mom-avoiding-decisions entree, and then I made myself these fish tacos and said they were for me — not him. He was like “what–?” and was about to pitch an objection when I said “ok, just one bite” and well, that was that. He loves fish tacos with grilled fish, and it wasn’t long before most seafood was on the menu. Just no eye-balls, and we’re great.
Yep, good. Wife doesn’t like heat and these are r ight up her alley, but still have flavor