Ingredients
Scale
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.