Chorizo & Mahi-Mahi Open-faced Tacos
Dallas, Texas! We lived there for seven years. Now, Texas has soul. And a big part of its soul, aside from music, is food. The BBQ just can't be beat. And then there's the TexMex! I'll say I haven't found Mexican food anywhere like it.
What I love about these open-faced tacos (my dad says "just call 'em nachos") is that by piling on the veggies, you can transform them into a filling salad. Or just keep it simple with chopped white onion and red radish (like so many of the Dallas Mom & Pop Tex-Mex places do). Chorizo has such a depth of flavor with a good kick of spice. I'm not a huge pork fan, but for this dish I'll make an exception. If the chorizo is too spicy for your kids, just serve them the mahi-mahi. Now, enjoy with your favorite iced beverage and some Lyle Lovett tunes!
THE FILLING
In large skillet, sauté and brown:
1/2 pound organic Mexican CHORIZO SAUSAGE (I like to crisp it up a bit)
In bowl, toss and add to skillet with chorizo:
1/2 pound 1/2"-cubed MAHI-MAHI FILLETS (try Sam's Club or Costco in the frozen section)
1/2 teaspoon SEA SALT (or to taste)
1/2 teaspoon GARLIC POWDER
1/2 teaspoon OREGANO
1/2 teaspoon CUMIN
Gently sauté mixture until fish is seared and cooked through.
On plate, layer:
CHIPS of your choice (see below for brown rice chips)
Shredded CABBAGE or LETTUCE
FISH MIXTURE
Chopped RADISH
Chopped ONION
Chopped CILANTRO
JALAPENO TARTAR SAUCE (recipe below)
Enjoy!
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BROWN RICE TORTILLA CHIPS:
Chips without corn, wheat and soy are NOT easy to find (do they exist?). So we've been making our own with Food For Life's Brown Rice Tortillas! Yum! Here's how:
Spray both sides of 3-4 tortillas with OLIVE OIL and sprinkle lightly with SEA SALT. With kitchen shears, cut tortillas into your favorite shape (strips or wedges). Spread on parchment-lined baking sheet and bake at 325˚F for 10-20 minutes (or until desired crispness), flipping once.
JALAPENO TARTAR SAUCE:
This tangy sauce puts the party piñata on your taco! In a small bowl combine:
1/4 cup VEGENAISE® egg-less mayonnaise
1-2 teaspoons minced PICKLED JALAPENO
1 teaspoon minced ONION
1 teaspoon fresh LIME JUICE
MODIFIED DIET CONSIDERATIONS: By all means, if you can eat corn, build these using corn chips or corn tortillas fried in a bit of oil. And if you eat dairy, top it all off with the "pure happiness" ingredient—cheese!
OOPS REVISION: I cut the chorizo and fish to 1/2 pound each. It was just too much meat for two adults and two toddlers. All other quantities and measurements remain the same (including spices). If you want leftovers, go ahead and use 1 pound each and double the spice measures.
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Reader Comments (3)
mmmmmmm......mexican *wipes drool off chin & keyboard!* Looks delicious!
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Katy, we had these again tonight, and I scarfed 'em down. Only my kids were there to watch, thank goodness! Thanks for being such a loyal visitor. It means a lot!
- Alexa
These look wonderful. I agree with your dad....they're nachos. :)
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Ha! But, but, but, I wanted to fancy up the name a bit! Thanks for dropping in, Myrna.
- Alexa
Mmmmm....looks 'ONO...
Enjoying your blog; so much good info! I'm glad you're enjoying your time home; we just got back from shuttling Dad to the airport, so we're feeling a little melancholic around here. ;-9 Looking forward to his return in May. :)
Take care, and keep up the fantastic work--I appreciate this resource so much!
Hugs! from the Hawaiian Washingtonian. :D