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.


  • 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)


  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.

Cilantro Lime Jalapeño Dip

My husband and I are experts at growing jalapeño and poblano pepper plants. Every other plant tends to put up a nice little “I.O.U., catch you next summer” sign. So I combed the old interweb and found this creamy jalapeño dip recipe by Modern Honey. I’ve made this recipe three times so far and each time I make it, I replace the pickled jalapeño with fresh jalapeño, add dill and some juice from a dill pickle jar. I have yet to try it with the tomatillos, but you better believe its on my to do list!

This dip is good for dipping chips, making coleslaws or just drizzling on top of your meal for a fresh and spicy addition to any meal.


  • 3/4 cup sour cream or plain Greek yogurt
  • 3/4 cup Mayonnaise (if you prefer less mayonnaise, you may use 1 cup of sour cream and 1/2 cup mayonnaise)
  • 1 packet Dry Ranch Dip
  • 1/4 teaspoon Garlic powder
  • 1/2 cup Cilantro (tightly packed, may add more for fresh flavor)
  • 2 tbls dill pickle juice
  • 4 large jalapeño peppers
  • 1/2 cup Buttermilk (if you want it to be thinner, add more buttermilk)
  • Juice from 1 lime – fresh squeezed
  • 1-2 tbls fresh dill (this depends on how “dilly” of a person you are)
  • salt to taste (I used 1 teaspoon)
  • 2 Tomatillos optional


  1. Add all ingredients to a food processor to puree.
  2. Refrigerate until ready to serve – remember to shake before serving.

NOTES: Add four cups of premade or homemade coleslaw mix to 1/2 -1 cup of this for a creamy coleslaw for tacos or your next BBQ.