Mahi Mahi Tacos

---

• 1/2 cabbage

• 1/2 red onion

• 1 ripened avocado

• 1/2 cup mayonnaise

• 3-4 cloves garlic

• 4 tbsp. cilantro

• 3 tbsp. lime juice

• 2 tbsp. diced pickled jalapenos, including the juice (can use more or less depending on your spice level)

• salt and pepper to taste

• 1/4 reserved cabbage slaw dressing

• 1/2 tsp. Chipotle Chili Powder

• 1 can black beans, rinsed and drained

• 1/2 tomato, diced

• 1/4 red onion, diced

• 4 tbsp. cilantro

• 2 tbsp. diced pickled jalapenos 

• 1 tbsp. olive oil

• 1 tbsp. lime juice

• 1 tsp. cumin powder

• 1 tsp. garlic powder

• salt and pepper to taste

• 1-2 pounds of frozen Mahi Mahi fillets

• 1 tsp. ground cumin

• 1 tsp. onion powder

• 1 tsp. garlic powder

• 3 tbsp. olive oil

• 3 tbsp. lime juice

• salt and pepper to taste

• Crispy taco shells

Cut up the cabbage and red onion. Combine the remaining ingredients in a food processor. Reserve 1/4 cup of the dressing, set aside. Add the rest of the dressing to the cabbage and red onion and let set in fridge until ready to serve.

Add 1/2 tsp. Chipotle Chile Powder to the 1/4 cup reserved cabbage slaw dressing. Mix and set in fridge until ready to serve.

Rinse and drain the black beans.

Dice the onion.

In a large bowl, combine all the ingredients. Mix well. Set in fridge until ready to serve.

1. Thaw the Mahi Mahi. Cut fillets into 1"  strips.

2. In a large bowl, combine the spices, olive oil and lime juice.

3. Add the Mahi Mahi to the spice mixture and gently mix the Mahi Mahi until all is coated with the seasoning mixture. Let sit for 30 minutes.

4.  Grill the Mahi Mahi for 3-4 minutes per side or until cooked thoroughly.

5. To construct the taco, start by adding the cabbage slaw to the shell. Then, add the Mahi Mahi. Then top with the black bean salsa.

Serve with your favorite toppings such as parmesan  cheese and sour cream!  

Enjoy!

Check out my blog for more ideas for this dish! Be creative and share your versions with us on my Blog!