Our Culinary Adventures: Mahi Mahi Tacos

Ingredients:

small corn tortillas
salsa/taco sauce of your choice (we used the Trader Joe's bean and corn salsa)
grated cheese (we used mozzarella but Mexican style cheeses would probably be even better)
mahi mahi (one steak per person)
lemon juice
seasonings: black pepper, hot red pepper, garlic powder, dried cilantro flakes

Start by slicing your mahi mahi steaks into strips of whatever size you would like to have in your tacos. Our steaks made three meaty tacos each. This is also a good time to prep your taco shells (as displayed below) so they can warm while you cook the fish.

Season your pour your lemon juice over the mahi mahi and then add the spices on one side.

Spray a pan with cooking spray and toss the fish in with seasoned side down. Apply the seasonings to the top of the fish as it cooks so that both sides are seasoned. Depending on how spicy you like your tacos you may want to leave the hot red pepper off of the second side.

Flip the fish after it has blackened and cooked about half way through.

You will want to watch the fish closely so that you do not over cook it. Nothing is more disappointing than rubbery,dray mahi mahi. Just before the center of the fish is fully cooked, take it off of the stove and let it cool on a plate. The fish will continue to cook after it is out of the pan.

Just before you put the fish in the pan, you will want to put your taco shells into the oven to warm the tortillas and melt the cheese. Remember, this is NOT to cook the taco shells...these are soft tacos, the goal is not to have a crunch shell. Additionally, it is nice to warm the salsa so that you are not putting refrigerated salsa on warm fish tacos, thereby eating cold fish tacos.

Bake the taco shells on low for 5-10 minutes. I did not let my oven fully preheat for this so I cannot tell you at what temperature it was, but suffice it to say that you are only warming the taco shells so keep an eye on them.