Crispy Mahi Mahi Tacos

Upgrade your taco night!

Ingredients:

1lb of mahi mahi filets

8 flour tortillas (of your choice or make them fresh with the recipe HERE)

1 cara cara orange, peeled and sliced

1 large avocado, peeled and sliced

1/2 cup of arrowroot powder

1/4 cup of rough chopped cilantro

1/3 cup of cojita

1/4 cup of pickled red onions (recipe HERE) fresh will work too if you don’t have any picked onions on hand

2 tbsp of spiced pepita seeds

1/4 tsp of smoked paprika

1/4 tsp of sea salt

1/4 tsp of dill

1/4 cup of avocado oil

Fish Taco Sauce:

1/3 cup of mayo

juice of 1/2 lime

1/8 tsp of paprika

1/8 tsp of ground chili

1/8 tsp of dill

1 tbsp of cholula sauce

2 tbsp of finely chopped cilantro

Instructions:

Pat dry your mahi mahi fillets and cut in half lengthwise. In a medium mixing bowl combine arrowroot powder, dill, paprika, and salt. Add your fish and thoroughly toss until each piece is completely coated.

In a large skillet over medium heat add your avocado oil. As soon as the oil is hot, add the fish to the skillet. Cook until golden brown and flip. Then transfer to a plate covered by 2-3 layers of paper towel.

To make the sauce add all ingredients to a small mixing bowl and whisk until fully combined.

Heat your tortillas as you prefer (I usually throw them around a very lightly oiled/heated skillet for a few seconds to bring them to desired temperature).

Fill your tacos with fish, cojita, avocado, onions, orange, pepita seeds, cilantro and fish sauce.

Makes 8 tacos.