Friday, March 28, 2014
Mahi tacos with mango salsa
It's been quite a long time since I posted a recipe of any kind so after I made these mahi tacos for the second night in a row, I figured it was worthy of sharing. I'm really over heavy winter foods and have actually been using the grill for a few weeks now. These tacos are so simple but are the perfect spring and summer dinner. You can use any mild white fist- just please don't use tilapia!
I covered the mahi with a very generous amount of Old Bay...I suppose you could use any seafood seasoning but you can't beat Old Bay.
I also give them a quick spray with Pam before I put them on the grill. They cook pretty quick- just about 10 minutes or so.
The black marks are my favorite part. When I was younger, I used to tell my mom to really burn whatever she was cooking on the grill because I liked the cripsy black pieces.
The mango salsa is so easy. Dice up two mangoes, 1/4-1/2 red onion, a handful of cilantro and juice from half a lime. I prefer the small golden honey mangoes- they're a little sweeter.
This sauce is really just one cup of fat free greek yogurt, one whole mashed avocado, a handful of cilantro, juice from half of a lime, salt and pepper. You won't believe how good this is! I was eating it with a spoon after I made it- and it's just avocado and yogurt! I had a bunch left over so I've got to find another use for it.
I topped each taco with shredded cabbage. Todd likes his cabbage wilted down in a pan for just about a minute but well...wilted cabbage is not photogenic so use your imagination!
This will definitely be on our spring and summer dinner rotation. And by rotation...I mean maybe again tomorrow.