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Mahi Mahi Fish Tacos with Tomato Avocado Salsa
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|2 lbs mahi mahi fillets|
|Southwest spice rub or seasoning blend|
|1/4 cup peanut oil, plus extra for grilling or sautéing|
|8 small flour tortillas, warmed|
|Tomato Avocado Salsa, see separate recipe|
|Chopped fresh cilantro leaves|
- Brush fish fillets evenly with the oil. Sprinkle with desired amount of Southwest rub or seasoning. Let stand for 15 minutes before grilling or sautéing. Preheat grill or sauté pan to medium-high heat. Brush hot grill or coat sauté pan with a little peanut oil.
- Cook the fillets with the flesh side facing the heat source. Cook until fork tender or 8 to 10 minutes or until just opaque. Cooking time will depend on how hot the heat source is. Let stand for about 5 minutes after removing from the heat. Flake the fish with a fork and spread down the middle of each tortilla and top with Tomato Avocado Salsa, fold over. Add cilantro for garnish and serve each person two tacos.
|4 plum tomatoes, chopped|
|2 ripe Hass avocados, peeled, pitted and diced|
|1/2 small red onion, finely chopped|
|1 Serrano chile, finely diced|
|1 clove fresh garlic, minced|
|2 limes, juiced|
|2 tablespoons canola oil|
|2 teaspoons honey, 3 tablespoons chopped cilantro leaves|
|Salt, to taste|
|Freshly ground black pepper, to taste|
- Gently combine all ingredients in a bowl. Season with salt and pepper, to taste.
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