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Mahi Tacos


Blood. Orange. Season! I smell a theme for this weeks meals....

These spring temperatures have me craving the season change even more than I already was... the season change is upon us and with that comes new and exciting food! We picked up some fresh Mahi from Whole Foods but any firm white fish will work in tacos and if you can't find anything fresh locally yet, try this with shrimp! The best part of fresh seafood is that the work is already done for you, the prep and cook time are so short!

SERVING SIZE: 6 TACOS (2-3 people)

PREP TIME: 5-10 minutes

COOK TIME: 6 minutes

INGREDIENTS:

2 7oz filets of Mahi (skin removed)

1 Clove of Garlic (crushed)

1 Mango (peeled, diced)

1 Green Bell Pepper (diced)

2 Blood Oranges (supremed)*

1 Avocado (peeled, sliced and seasoned)**

6 Organic, Gluten Free Taco Shells

Juice of 2 Limes (divided)

Zest of 1 Lime

1 tbsp. Vegan Butter, Ghee, Grassfed Butter

Salt + Pepper

Crushed Red Pepper

RECIPE:

First, make the salsa. Combine the mango, green pepper, supremed blood oranges, juice of 1 lime, salt, pepper and a pinch of crushed red pepper and set aside.

Heat butter and the smashed clove of garlic in a small, nonstick skillet. While the pan heats, pour the juice and zest of one lime over all sides the fish and season the skin removed side with salt and pepper. Lay flat into the pan, skin-removed side down. Season the top of the fish with salt and pepper and cook about 3 minutes on each side. Remove the fish and let rest on a room temperature surface to stop the cooking process.

Build your tacos, using a fork to break up the tender fish and top with salsa and seasoned avocado. Cheers to warmer weather on the horizon! Happy Eating! :)

* How to Supreme an Orange:

**Always season your avocado with a little lime juice, EVOO, salt and pepper


Kristen's Cooking Tips

#1 

Use sharp knives! Slicing, chopping, mincing- sharp knives cut prep time in half and are WAY safer than fighting with dull blades that barely get through the skin of a tomato. At the very least, get a knife sharpener and run the blade across it before any prep. 

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#2

Taste EVERYTHING as you go! Cooking is about using instinct and creating flavors- you'll never learn to cook if you don't develop instincts... taste the food at every stage and follow the flavor development, adding more salt, more acid, more cream- whatever your taste buds are reaching for. 

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#3

Mis en Place: it's french for everything in it's place. Before you start a dish, gather all of your ingredients and prep everything you need in advance. Minced garlic? mince it first and set aside. Chopped herbs? Chop away and be ready when you need them. So many people I talk to say cooking is stressful, there is "too much going on"- it's all about time management. Cooking should be relaxing and fun! Think about your favorite cooking show... notice how they always have everything they need right there? Read the whole recipe through and zoom out- while this is cooking, make this; while this is chilling, cook this. Know how to breakdown the steps and prepare your ingredients so you're not stuck with burning garlic while you're chopping cilantro. Go in with a clear mind and know you're about to fuel your body and nourish your soul with your own two hands...and a few sharp knives ;)

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