Fish Tacos

Most of the dishes I cook are spurred by cravings. Hubby was craving for fish tacos, which made me want some too, so we decided that we were gonna have fish tacos this week. And for an added bonus - I got the taco shells (whole grain, of course!) for FREE because of an awesome coupon from an awesome friend. 

I almost didn't get a picture of this dish because I wanted to eat it as soon as I finished clumsily assembling it. Oooh, it was good.

Über Close up!

What you need: 

2 mahi-mahi filets
2 teaspoons Canola oil
1 avocado
1 lime
1/4 cup red onion, chopped
1/4 cup cilantro, rinsed (leaves only)
2 tomatoes, chopped
3 stalks green onion, chopped

For the dressing:
1/4 cup Canola oil
juice of 1 lime
1 teaspoon red pepper flakes
1 tablespoon honey
salt and pepper, to taste


What to do: 

Combine all the ingredients for the dressing. Mix well. Set aside.

Heat oil in a frying pan over medium-high. Lightly fry the fish, making sure not to overcook it. The best way to tell is when the edges have browned, but the meat is still flaky and moist. When the meat has cooled, cut it into thin slices. 

Assemble your taco. Place a soft shell on a plate and lay the fish slices. Drizzle with the dressing. Layer the tomatoes, onions, cilantro, and avocado on top of the meat. Squeeze some lime over the taco before serving and enjoy!


Tips, Tricks and Tweaks: 

1. Any kind of white, firm-fleshed fish will do!
2. Try marinating the fish with a little bit of the dressing for a few hours prior to frying.
3. If you don't like tangy dressing, reduce the amount of lime juice and add more honey.
4. Adjust heat by adding more red pepper flakes.