Citrus Balsamic Fish Tacos

Fish tacos are often the first foray into fish for those who are afraid to try.  These fish tacos are typically made of an inoffensive white fish (e.g. cod, mahi mahi).  There is nothing wrong with these types of tacos, but they often lack that something extra that makes you want to go back for more.

This recipe uses our Pastamore Citrus Balsamic Vinegar and seared, shredded fish to change things up. This gives the fish a nice flavor, and shredding prevents you from biting into a big piece of dry and under-seasoned fish.  This recipe can be topped with your favorite salsa or our great Pastamore Avocado Salsa recipe.  Either way, this is another quick and easy way to get more seafood into your diet.

Ingredients:  serves - 3-4
1 lb - mahi mahi filets
1-1.5 Tbsp - Pastamore Citrus Balsamic Vinegar
.5 Tbsp - vegetable or olive oil
1 batch - Pastamore Avocado Salsa
1/8 tsp - red pepper flake
1/4 tsp - dried oregano
To taste - salt and black pepper
Corn tortillas as needed

Directions:
1.  Place a large frying pan on the stove over medium-medium/high heat.  While the pan is heating, place the fish into a mixing bowl and drizzle with the oil.  Add the oregano, red pepper flakes, salt, and black pepper to the bowl and mix until the fish is evenly coated.

2.  Place the fish into the hot pan.  Cook on one side until a nice sear has been reached.  Turn the fish over, and cook until an internal temperature of 145ºF has been reached.  If the fish is becoming too dark but is not done cooking, reduce the heat and continue cooking until the required temperature has been reached.

3.  Remove the fish from the pan and place into a clean mixing bowl.  Allow to sit for 5 minutes.  While the fish is resting, heat the tortillas via your favorite method.  Use two forks to shred the cooked fish.  Add the Pastamore Citrus Balsamic Vinegar to the bowl and mix until evenly coated.

4.  Place the fish onto the tortilla and top with salsa.  Serve immediately.