Mahi Tacos

This one is simple, colorful, and quick.

• corn tortillas

• Mahi mahi, sliced into rectangular taco “cubes”

• blackening seasoning (recipe below to make your own)

• 1-2 corn on and cut or off the cob

• 1 avocado

• 2-3 red onions, to chop for side salad & make pickled onions (recipe below to make your own)

• chipotle mayo (I like one by Primal Kitchen)

• limes

• cilantro

• purple cabbage

Make the corn side salad. Mix the below all together in a small bowl.

• 2 cups corn off the cob

• 1/2 cup finely chopped cilantro

• 1 avocado sliced into cubes

• juice of 1 lemon

• salt and pepper

• 1/2 red onion, diced fine

• 1 red pepper, diced fine

Cooking the Mahi

• coat in seasoning via laying in a flat plate or bowl of blackening seasoning

• grill or air fry for 10 min

Make your own pickled onions. Use them on your avo toast or salads the rest of the week.

• 2 small red onions, thinly sliced

• Heat on medium, in medium saucepan: two cups red or white wind vinegar, 2 cups water, 1/3 cup organic sugar, 2 tablespoons seasalt. Stir until sugar and salt dissolve. Let cool.

• Pour liquid mixture over sliced onions, mason jars with a lid work great, and fridge for an hour, they only get better with time.

Make your own blackened seasoning for fish

• 1 ½ tablespoons paprika

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 tablespoon ground dried thyme

• 1 teaspoon ground black pepper

• 1 teaspoon cayenne pepper

• 1 teaspoon dried basil

• 1 teaspoon dried oregano