colleenmomof2
Well-known member
Just made these again for lunch and they are simple to make and so tasty.
We use the frozen Costco Mahi-Mahi portions (mixed weights in package but over 5ozs each)
Kirby's Fish Tacos
2 Frozen Costco Mahi-Mahi portions (OR cod or salmon)
spray oil
Chipotle powder
Cinnamon
(OR your favorite spices for fish tacos - Old Bay, Taco seasoning, ginger, Siracha, etc.)
Guacamole
Salsa (we like Kroger Salsa Style Fire Roasted Diced Tomatoes)
Shredded cabbage and carrots
Sour cream
lime
scallions (my way) and/or pickled onions (Kirby's way)
shredded cheddar cheese (or your favorite)
sliced jalapeños (opt.)
sliced olives (opt.)
chopped cilantro (opt.)
corn tortillas
1. Preheat toaster oven to 300.
2. Set up Instant Pot, add 1 cup water, oil steamer insert. Arrange frozen filets w/curved side down. Sprinkle cinnamon and chipotle on fish. Lower basket into Instant Pot. Close, seal, set vent to seal. Select Manual, 3 minutes.
3. Thinly slice washed cabbage into a small bowl. Grate carrot into same bowl.
4. Defrost individually portioned guacamole (which we buy at Costco and freeze) - OR make fresh!
5. Open container of salsa - or make fresh!
6. Spoon sour cream into a small bowl. Squeeze 1/2 to a whole lime into sour cream. Slice a scallion into sour cream mixture.
7. Shred cheddar cheese
8. Once your Instant Pot comes to temperature and begins to count down from 3 minutes, heat a small frying pan on medium heat. Warm 4 corn tortillas while you prepare other ingredients. Cover with moist paper towel and place into preheated oven.
9. When countdown is complete and Instant Pot comes to 0, turn off and Manual Release pressure. Open Instant Pot, remove steamer basket/fish fillets, let rest for a minute, slice.
10.Assemble tacos with warm tortilla, mahi-mahi, sour cream mixture, cabbage, salsa, guacamole, cheddar, jalapeño, olive slices and cilantro. Enjoy! Colleen
We use the frozen Costco Mahi-Mahi portions (mixed weights in package but over 5ozs each)
Kirby's Fish Tacos
2 Frozen Costco Mahi-Mahi portions (OR cod or salmon)
spray oil
Chipotle powder
Cinnamon
(OR your favorite spices for fish tacos - Old Bay, Taco seasoning, ginger, Siracha, etc.)
Guacamole
Salsa (we like Kroger Salsa Style Fire Roasted Diced Tomatoes)
Shredded cabbage and carrots
Sour cream
lime
scallions (my way) and/or pickled onions (Kirby's way)
shredded cheddar cheese (or your favorite)
sliced jalapeños (opt.)
sliced olives (opt.)
chopped cilantro (opt.)
corn tortillas
1. Preheat toaster oven to 300.
2. Set up Instant Pot, add 1 cup water, oil steamer insert. Arrange frozen filets w/curved side down. Sprinkle cinnamon and chipotle on fish. Lower basket into Instant Pot. Close, seal, set vent to seal. Select Manual, 3 minutes.
3. Thinly slice washed cabbage into a small bowl. Grate carrot into same bowl.
4. Defrost individually portioned guacamole (which we buy at Costco and freeze) - OR make fresh!
5. Open container of salsa - or make fresh!
6. Spoon sour cream into a small bowl. Squeeze 1/2 to a whole lime into sour cream. Slice a scallion into sour cream mixture.
7. Shred cheddar cheese
8. Once your Instant Pot comes to temperature and begins to count down from 3 minutes, heat a small frying pan on medium heat. Warm 4 corn tortillas while you prepare other ingredients. Cover with moist paper towel and place into preheated oven.
9. When countdown is complete and Instant Pot comes to 0, turn off and Manual Release pressure. Open Instant Pot, remove steamer basket/fish fillets, let rest for a minute, slice.
10.Assemble tacos with warm tortilla, mahi-mahi, sour cream mixture, cabbage, salsa, guacamole, cheddar, jalapeño, olive slices and cilantro. Enjoy! Colleen
