fish tacos

coleslaw dressed with cumin-lime dressing (Bobby Flay)
roasted pineapple salsa

2 lbs mahi mahi fillets, marinated in:

1/4 c olive oil
1/2 bunch cilantro, snipped
juice of 2 limes
2 peppers, roasted (we used anaheim and banana)
1/4 c pickled jalapenos, chopped
salt and pepper to taste

cilantro-lime creme:

1 c sour cream
grated zest and juice of 2 limes
1/2-1 c snipped cilantro
2-3 T red onion, finely diced
garlic salt to taste

diced avocado or guacamole
tortillas

Prepare the coleslaw and roasted pineapple salsa in advance. Roast peppers and let cool, then peel, seed, and dice. Combine the olive oil, lime juice, snipped cilantro, diced peppers, chopped jalapenos, and salt and pepper. Marinate mahi fillets while finishing the rest of the components. Combine all the ingredients for the cilantro-lime creme, and adjust seasoning to taste. Dice avocado or prepare guacamole. Pan cook or grill mahi mahi fillets: heat coconut oil in pan to medium high heat, cook fillets about 5 minutes on each side, depending on thickness. Baste with marinade while cooking to keep fish moist and flavorful. When fillets are done, remove from pan and cube fish. While fish is cooking, heat tortillas in oven until beginning to brown. When all the components are ready, assemble the fish tacos: tortilla, fish, coleslaw, avocado, creme, and salsa. YUM! This made about 10-12 tacos without a single bite left over, which 4 people devoured, LOL.