Who doesn’t love tacos? They really hit the spot on a cool winter night. This would be a great dish to even think about for Christmas. I personally, love flour tortillas. Making homemade allows you to control the natural ingredients. If you are watching your carbs you can opt for a good quality low-carb option.
Flour Tortilla Shells
Ingredients
- 4 Cups flour
- 2 Teaspoons Baking Powder
- 1.5 Teaspoons Salt
- 1.5 Cups Water Add as Binds
- 2 TBS Lard
Instructions
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In a food processor, add the flour first along with the baking powder, sea salt, and lard. You must do this before adding the water.
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Add the water in slowly after all the dry ingredients have been put in and blended.
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Add a little flour to the flat surface where you will nead the dough.
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Remove the dough from the food processor and knead the dough.
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Let the dough sit for at least 20 minutes. Sometimes it is best if you let it sit in the fridge overnight wrapped in saran wrap.
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Measure out 1.5 ounces for each tortilla.
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Use a tortilla press for best results or roll out.
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Warm cast iron skillet. Place the tortilla on the iron skillet for a minute or two on each side or till the tortilla starts to rise and then place it in a covered basket to the side.
Mahi Mahi Tacos
Ingredients
- Blackening Seasoning
- 4 Pieces of Mahi Mahi
- Splash of Lime
- Sea Salt
- Red Salsa Optional
- Pickled Onions Optional
- Cabbage Optional
- Sour Cream Optional
- Avocado Optional
- Cilantro Optional
Instructions
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Season the Mahi Mahi strips with blackening seasoning.
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Add a little sea salt.
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Heat cast iron skillet to medium high heat.
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Cook the filets for 2-3 minutes on each side or until the fish is cooked through.
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Remove Mahi and pull the fish apart with the fork.
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Place Mahi, Mahi on tortilla.
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Top with your choice of toppings or all if you like: lime, red salsa, pickled onions, cabbage, and cilantro.
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