I have not written in a while. I haven’t been feeling very inspired lately, and to be honest, I’ve been very busy visiting family and friends, shopping for Christmas and birthdays. On top of the above excuses, we’re in the middle of adding an addition to our house and that has taken up most of my energy and focus. I’ve been recording some of the dishes that I’ve made throughout the year so I dont forget them. So, hopefully I can publish a few more recipes soon!
Tacos seem to be my jam when I’m in a time crunch at the end of the night. I’m seriously considering creating a taco segment on my page (if I can figure out how to do that!).
Today, we’re talking fish tacos. I prefer using meaty, mildly sweet fish like halibut or mahi mahi. The firmness is a perfect alternative to the ground beef, turkey or chicken and it picks up flavors really nicely. I chose grain free taco shells to compliment my need to eat clean(ish) after my holiday binge(s) with alcohol, sweets and rich foods. This recipe is super easy and after adding shredded cheese, it is now 5 year old approved.
- 2 Limes
- 2-3lbs of Ocean Caught Mahi Mahi Filets – Ours was from Plum Market.
- 3 cups Premade Coleslaw Mix
- 1 mango – chopped
- Siete Grain Free Taco Shells (from Target)
- Jalapeño Cilantro Dip – click here for recipe
- Coconut cooking spray (Or coconut oil)
- Preheat oven to 400 degrees
- Rinse and dry your fish, pat dry with paper towel. Salt and Pepper each side and sprinkle with Old Bay. Marinating is not necessary, however, for a more incorporated flavor you can marinade with salt, pepper, Old Bay, juice of 1 lime and olive oil for 10-15 minutes before cooking
- Spray a flat cooking pan with coconut oil cooking spray. If you don’t have the spray, you can use any kind of cooking spray. I like the flavor of the coconut with the tacos. Lay filets on pan and cook for 10-15 minutes or until the fish turns opaque and you can flake off a piece with a fork easily. Cooking time will vary with thickness of your fish. I had thicker fish and the cooking time was about 18-19 minutes.
- Remove from oven, drop the oven temperature to 350 degrees for your shells. Let the fish lay to rest for 3 minutes – which is the perfect amount of time to let your shells cook – you’re welcome.
- Assemble the tacos by cutting the fish into small rectangles, small enough to fit in a shell, or you can mash it-it’s your world!
- Add coleslaw, mango, a squeeze from a fresh lime and mow down.
- Optional: Add cheese or hot sauce.