What can I say, guess I was just in a Mexican & fish mood this week! I’ve made a variation of this well over a year ago and really questioning why its taken this long to make again! Spicy Mahi Mahi Wedge Tacos
(Swipe ➡️ to see video of assembly!!)
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Ingredients:
Spicy Fish-
Mahi Mahi or any preferred fish
Spicy Taco Sauce (or combination of 1/2 tsp each of chili powder & cumin)
1 Clove Garlic, minced
1/4 tsp. Kosher Salt
Squeeze of Lime Juice
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Avocado Salsa-
1 Avocado, cut into chunks
1 Tomato, chopped
1/4 c. Fresh Cilantro, coarsely chopped
1 Tbsp. Lime Juice
1/2 tsp. Salt
1/4 tsp. Black Pepper
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Cilantro Sauce-
1/4 c. Olive Oil Mayo
1/4 c. Fresh Cilantro
1 Clove Garlic
1 Tbsp. Lime Juice
Salt & Pepper to Taste
8-12 Romaine Lettuce Leaves
Basmati Rice
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Directions:
1. Prepare fish and place in casserole dish to cook. Combine Spicy Taco Sauce with garlic, salt, and lime. Use marinating brush to thoroughly brush over fish on both sides. Place in oven at 400 for 15-20 minutes. Once removed from oven, break-up with a fork.
2. Combine all ingredients for the Avocado Salsa in a medium-size bowl. Set to side.
3. Combine all ingredients for cilantro sauce in a food processor for 30 seconds, or until creamy.
4. Cook the rice & allow to cool.
5. To assemble, take 2 pieces of romaine lettuce and first spread a flat bed of basmati rice. Follow with the fish, avocado salsa, and topped with cilantro sauce. Enjoy!!
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✨This is such an easy recipe & keeps well for several days!
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