4 (6-ounce) Florida Mahi-Mahi fillets
½ cup fresh cilantro, chopped
3 tablespoons hot pepper sauce
1 teaspoon kosher salt
1 tablespoon fresh lime juice
¼ cup canola oil
4 flour tortillas
2 cups shredded lettuce
Mix cilantro, pepper sauce, salt, and lime juice in large bowl. Add fillets to marinade. Cover and chill 1 hour. Remove fillets from marinade. Preheat grill to medium-high heat. Grill fillets 4 to 5 minutes per side until the center of fish is done. Transfer fillets to a platter and keep warm. Place oil in a large heavy saucepan over medium-high heat. Heat until a drop of water placed carefully in the oil sizzles. Add tortillas, one at a time, pushing down gently into the oil with tongs. Cook 1 minute until browned on one side; turn and cook 1 minute longer until browned and crisp. Drain on paper towels. Place fillet on shredded lettuce in center of tortilla; top with fresh salsa.
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