Who doesn’t like a good fish taco. My spicy mahi mahi street tacos are amazing!  I love to use corn tortillas, a smear of avocado crema, and mango salsa.  I just made these for my Monday Night Clients. I do a set menu each week for a group in the Blue Ash/Montgomery Area.  This is always a hit for them.  Make it tonight!  It’s so fresh and perfect.

Mahi Mahi Street Tacos

Makes 8 street size tacos

2 5oz mahi mahi filets

1 tsp  each chili powder, smoked paprika, cumin, chipotle chili powder

salt/ pepper to taste

2 cups mango salsa

1/2 cup avocado crema

8 tortillas, lightly toasted

Method

Preheat oven to 400 degrees. I use Costco’s wild caught mahi mahi, filet sizes range from 4-8 oz. They are frozen so after letting them thaw I pat the filets dry. Mix spices and sprinkle each filet with the mixture. Bake for 12-15 minutes depending on the thickness of the filets. Once they are out of the oven, flake the fish and get ready to build your tacos. Take a teaspoon of avocado crema and coat each tortilla. Add mahi mahi and top with mango salsa.

Mango Salsa

Makes 2 1/2 cups

2 mangos, diced

1 jalapeno pepper diced

1/2 red onion diced

juice from one lime

apple cider vinegar

salt/ pepper

fresh cilantro leaves

Method

Combine onion, jalapeno, mango in a bowl. Add lime juice and a splash of a vinegar, salt/ pepper to taste. Toss together and top with fresh cilantro leaves.

Avocado Crema

Makes 1 1/2 cups

1 avocado

1 8oz container plain greek yogurt

1 Tbls lime juice

1 tsp honey

salt

Method

Place all ingredients in a mini blender and combine. Keeps refrigerated for up to 4-5 days in a container.