Mahi Mahi Fish Tacos

Can we all take a moment of silence for these beautiful tacos? Growing up I hated fish (I know, disgraceful). It wasn't until I moved to Hawaii 2 years ago that I really gave it a chance. I even like raw fish now, people do change!! For the past year I worked at this awesome restaurant, Pounders, and I go introduced to Mahi Mahi. For fish haters, mahi mahi is basically the chicken of fish. It is super mild, moist, flaky and light!

For this recipe I season the fish with some Mexican inspired seasonings and sear it in avocado oil. It gives it a nice crisp on the skin but the inside stays moist and delicate. I pair the fish with the best mango salsa! I add fresh pineapple into the salsa to give it some nice tang. I also roast some red and orange peppers and top it with cilantro and avocado. 

These tacos are so flavorful and fresh! They have quickly become some of our new favorites. Enjoy!

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Mahi Mahi Fish Tacos 

Ingredients for fish:

• 2 Mahi Mahi Filets (around 6oz each)
• 1 tsp paprika
• 1/2 tsp chilli powder
• 1/2 tsp cumin
• salt and pepper (to taste)
• 1 Tbs. avocado oil

Ingredients for salsa: 

• 1 ripe mango (diced)
• 1/2 cup fresh pinepple
• 1/2 red onion (chopped)
• 1/2 bunch of cilantro 
• 1 jalapeno (partially de-seeded)
• juice of 1 lime
• salt and pepper to taste

For topping:

• 6 corn tortillas
• 1 roasted pepper
• 1 avocado
• Shredded red cabbage
• 1 lime (cut into wedges)
• cilantro (for garnish)

Directions:

1. Combine diced mango, pineapple, onion, cilantro, jalapeno and lime together. Transfer to bowl and refrigerate. Or combine in food processor or blender until chopped.
2. Combine paprika,cumin, chili powder, salt and pepper in a small bowl. Sprinkle seasoning evenly over both sides of the fish filets.
3. Heat avocado oil in a large cast-iron skillet or sauté pan over medium-high heat. If grilling, throw on the grill and cook for 3-4 minutes each side. Add fish to pan and cook 3-4 minutes on each side or until cooked throughly. In a separate pan, roast the pepper. 
4. Warm tortillas on stove top. Divide fish among tortillas. Serve with lime wedges, cilantro, roasted pepper, avocado and mango-pineapple salsa.  

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