This photo shoot lasted about a good 15 minutes until my body practically pounced on eating up these tacos
You need to understand my relationship with tacos. They are my life. Such a simple type of meal too. Those usually end up being the best though right? The ones with the least effort involved, minimal ingredients and plethora of toppings that all lead to hunger satisfaction. Sort of like pizza. Ahh lets not even get into a pizza rant right now.
The Recipe Redux challenged us this month to “get back to the dinner table” aka get back into that start-of-the-school-year routine. Ugh. To all my fellow college students out there that feeling of summer ending can be quite depressing.
Depressing is a little over dramatic but instead of dwelling on August coming to an end, I like to think what fun things September is going to bring. I want to soak up every last bit of summer as much as possible until school starts and “routine” is back in my everyday vocabulary.
Next month is jam-packed with summer school ending, weddings to attend, working, beaching and LOTS of travel. Can’t complain there. (more details on my East Coast traveling adventure to come!)
So once my summer bliss comes to an end, a happy little routine of weekly fish taco dinners is going to greet me. This is the one meal I thought of when I read the Recipe Redux challenge. Growing up me and my family were all pretty independent.
Sit down family dinners were reserved for extra special occasions and in-between that we were all sort of fending for ourselves. Which I am beyond grateful for because it allowed me to mature at a super young age and find my place in the kitchen. Channel my inner independence with cooking for myself and taking care of responsibility.
Once I started community college there were occasional weekday nights where we would have a “fish night”. My dad would make beyond delicious chipotle crusted salmon and we would throw it into tacos, whip up some veggies and call it a day. Even though these nights didn’t happen all the time, that’s what made them extra special. Sometimes less is more, ya know?
Sort of like my favorite meal ever. Tacos. So simplistic yet so versatile and delicious. Also the perfect way to kick-start your “back to the dinner table” routine with the familia.
Mini Mahi Fish Tacos with Creamy Chipotle Avocado Sauce
Ingredients
Avocado Sauce
- 2 large avocados, ripe
- 2 Tbsp extra virgin olive oil*
- 2 Tbsp chipotle sauce
- 1/4 cup greek yogurt
- Sea salt to taste
Fish
- 4 mahi mahi filets
- 2 Tbsp extra virgin olive oil
- 4 Tbsp white balsamic**
- 1/4 tsp each: sea salt, garlic powder, cajun seasoning
- Squeeze of lemon
Taco Assembly
- Handful of shredded cabbage
- Sliced tomatoes
- Salsa of choice
- Mini corn tortillas
Instructions
- Preheat oven to broil.
- To make the avocado sauce blend all the ingredients except the olive oil and hot sauce in a high powered blender or food processor. Once blended well, add in the oil and hot sauce and blend until smooth. Set sauce aside.
- Place mahi fillets in a large greased baking dish. Whisk together the mahi marinade ingredients then pour over the fish. I like to cut slits into the mahi before adding in the sauce so it seeps through.
- Bake the fish on broil for 15-20 minutes, until cooked through. Assemble the tacos by layering your cabbage, tomatoes, salsa and shredded mahi. Then top with avocado cream sauce and serve!
Notes
- I used meyer lemon extra virgin olive oil from We Olive
- I used pineapple white balsamic from We Olive.