Mahi Mahi Fish Tacos

This is one of my favorite summer dinners! We prepared this along with all the sides as well as aguas frescas for our July 2021 class! It is delicious served with my Lime & Jalapeno Slaw, Mexican Crema, Roasted Tomatillo Salsa and Pico de Gallo! If you really want to “kick it up a notch”, be sure to make homemade corn tortillas and a strawberry or watermelon agua fresca to go along with it!

Ingredients:

1.5-2 lbs. wild caught mahi-mahi, cut into 3-4 pieces

Spice Mix:

1 Tbsp chili powder

1⁄2 Tbsp ground cumin

1⁄2 Tbsp ground coriander

1⁄2 Tbsp garlic powder

1⁄2 Tbsp. kosher salt

1 tsp onion powder

1/8 tsp cayenne

1 Tbsp. lime juice

1⁄4 cup avocado oil

Additions (see links above):

Lime & Jalapeno Slaw

Mexican Crema

Roasted Tomatillo Salsa

Pico de Gallo

Homemade/Store bought corn tortillas

Directions:

1. In a small bowl, mix all the spice mix ingredients until well combined. Add lime juice

   and oil and mix to a paste consistency. Season fish heavily on both sides and set in glass

   container in refrigerator to absorb seasoning while preparing toppings.

2. Prepare the slaw, crema, pico de gallo and slaw using attached recipes.

3. Prepare tortillas, either making homemade or heating up store bought as per package

   instructions.

4. Heat a large saute pan over medium high heat. Once hot, add about 2 Tbsp of avocado

   oil to pan and lay fish pieces into pan, being careful to lay them away from you so that

   they will not splatter onto you. If you have a splatter guard, this is a great time to break

   it out! Cook about 3-4 minutes on each side, depending on how thick your fish is. It is

   done cooking when it easily flakes apart. Note: this could also be cooked on a grill

   using a grill pan so that the fish does not fall through the grates.

5. Once fish is cooked through, remove to a plate and either break it up into flaky chunks

   or cut into taco sized slices.

6. Serve with above condiments.