Mahi Mahi Tacos

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.

Ingredients:

  • 2 Limes
  • 2-3lbs of Ocean Caught Mahi Mahi Filets – Ours was from Plum Market.
  • 3 cups Premade Coleslaw Mix
  • 1 mango – chopped
  • Coconut cooking spray (Or coconut oil)

Directions:

  1. Preheat oven to 400 degrees
  2. 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
  3. 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.
  4. 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.
  5. 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!
  6. Add coleslaw, mango, a squeeze from a fresh lime and mow down.
  7. Optional: Add cheese or hot sauce.

Honey and Rosewater Fruit Salad

Last week I had a dream about rose water. I couldn’t really tell you why I dreamt about this floral water. It’s not like I had been thinking about it in any respect. The dream consisted of several people taking bottles of rosewater off my shelf and using it. It was almost as if I was the shelf itself and I was speaking but it no sound was coming from my mouth. No one could hear me or see me. I was just a shelf.

I started getting very angry that these random people kept taking my water without even asking. I finally shouted out “stop taking my water!!”. Then they looked at me. In their eyes I could see they were hungry, embarrassed and ashamed for their thievery. This of course made me feel like a jerk for yelling at them. After all, they did look like they needed it for something useful.

I mean I had just been safely storing this magical elixir for the last millennia or so…. never cracked and never tampered with, but whatever. They needed it! And I was happy to supply it when I witnessed their need. So I did what any stingy old shelf of a person would do, I changed my dusty ways and became the next Mother Theresa by handing them out to all those souls in need.

Again, I cant really tell you why I even thought about rose water. It certainly is not a staple item in my pantry. But I’m a big fan of paying attention to subtle clues the universe provides to you. So I started to look into what the symbolic meaning was and what people used it for in the past.

The use of rose water (in my words), dates back to the beginning of time. The uses of roses and rose water in history goes on and on and there’s no way I can list all of them at this time because it makes my head spin.

Distilling rose water for medicinal use was developed by a famous physician, alchemist, philosopher and godfather of medicine of the 10th century named Avicenna (Ibn Sina). Ibn can be credited for writing the most comprehensive medical book written in the ancient world and some of his medical books are still being used to this day.

Rose water has been said to aid in so many ailments. It’s pretty difficult to dig deep into just one. It’s been used for treatment of abdominal and chest pain, strengthening the heart as well as heart chakra, treatment of menstrual bleeding and digestive problems, reduction of inflammation on the skin, soothing sore throats, healing wounds, using it in a vapor form has proven to be helpful for some allergies, headaches, migraine, depression, grief, stress, tension and lets not forget about its relationship with love in general.

Personally I was and from time to time, deal with some heavy emotions that typically materialize in the form of not feeling involved, being pushed out of certain circles and then forgotten for lack of better words. I’ve seen a few amazing Reiki healers, Mediums, and indulged myself in eastern philosophies, religions and a plethora of techniques involving general wellbeing to try to “heal” myself of the guilt, shame and forgiveness that my soul seems to want to harbor all the time.

The rose water dream called out to me for some reason and after doing some research, I wanted to incorporate it into a few dishes from time to time when I’m feeling out of sorts. I found this lovely fruit dish from Unicorns in the Kitchen and I’m a bit obsessed. The measurements seemed a bit off for the fruit to dressing ratio, so I added more fruit and used less dressing. And guess what? This flavor is still absolutely fantastic! I never thought that fruit needed any flavoring, but lemme tell it to you straight…. I am so glad I found this recipe. The flavors are OUT-OF-THIS-WORLD and they brought me to my own little happy place. I hope you enjoy it as much as I did!

Ingredients

Fruit Mix:

  • 3 Kiwis peeled – cubed
  • 3 Oranges peeled – cut into chunks
  • 5 Pineapple rings – cut into chunks. I used canned.
  • 1 cup Green grapes – sliced
  • 15 Strawberries – cut into chunks
  • 1/2 cup Mangos – cut into chunks. I used canned.

Honey Rose & Orange Water Dressing:

  • 2 tbsp. and 2 tsp. honey
  • 1 tbsp. Rose water
  • 1 tbsp. Orange blossom water
  • 1/2 tsp. ground cardamom (very important ingredient for flavor of salad. If you don’t have it, go get it)
  • 1 tbsp. pineapple juice
  • Juice of one freshly squeezed lemon

Instructions:

  1. Put all of your fruit in your fancy dish of choice
  2. Whisk honey, rose water, orange blossom water, cardamom, pineapple juice and lemon together until well incorporated.
  3. Pour dressing over fruit, mix well, get transported to another time and enjoy life!