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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 tablespoon olive oil |
1/2 cup chopped onion |
1 garlic clove, minced |
2 cups coarsely chopped tomato |
1/4 cup finely chopped red bell pepper |
1 1/2 teaspoons minced seeded habanero pepper |
1/4 teaspoon salt |
1 pound mahimahi or other firm white fish fillets |
1 onion, cut into 1/4-inch-thick slices |
2 tablespoons olive oil |
2 teaspoons guajillo chile powder |
1/2 teaspoon salt |
2 cups shredded boston lettuce |
8 corn tortillas |
2 cups chopped seeded tomato |
2 bacon slices, cooked and crumbled |
Directions:
1. Preheat broiler.
2. To prepare salsa, heat 1 tablespoon oil in a small skillet over medium heat. Add chopped onion to pan; cook 3 minutes or until slightly softened. Add garlic; sauté 30 seconds. Stir in tomato; bring to a boil and cook 2 minutes. Place tomato mixture in a blender; pulse 10 times or until almost smooth. Combine tomato mixture, bell pepper, habanero, and 1/4 teaspoon salt in a small bowl; cover and keep warm.
3. To prepare tacos, place fish fillets and onion slices on a broiler pan. Brush both sides of fish and onion evenly with 2 tablespoons olive oil. Sprinkle fish and onion evenly with chile powder and 1/2 teaspoon salt. Broil 4 minutes; carefully turn fish. Broil 4 minutes. Remove from oven; flake fish with a fork.
4. Place 1/4 cup shredded lettuce on each tortilla. Top each tortilla evenly with fish, onion slices, 1/4 cup chopped tomato, and crumbled bacon. Spoon about 2 1/2 tablespoons salsa on top of each taco.
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