Spicy Mahi Mahi Fish Tacos with Roasted Corn Salsa

By courtneyepowell

Ingredients

• FISH:
• 1 T fresh lime juice
• 1 T EVOO
• 1/2 t chili powder
• 1/4 t cumin
• 1/2 t sea salt
• 1 lb mahi mahi, cod or tilapia
• 1 T coconut oil
• 8 small corn tortillas
• 1 lime, cut into 8 wedges
• SALSA:
• 1 cob roasted corn, shaved
• 1/2 yellow onion, finely diced
• 1 large cucumber, peeled and finely diced
• 1/4 t sea salt
• 2 T fresh lime juice
• 1 avocado, finely diced

Details

Servings 4

Preparation

Step 1

In a medium mixing bowl, whisk together lime juice, olive oil, chili powder, cumin and sea salt to form a marinade.

Cut the fish into bite size pieces, add to the marinade and toss well to coat. Cover with plastic wrap and place in refrigerator for 20 minutes.

Meanwhile, make the salsa. In a large bowl, combine the corn, onion, cucumber, sea salt and lime juice. Gently fold in avocado. Set aside.

Heat the coconut oil in a medium saute pan over medium. When the pan is hot, add the fish and cook for approx 7 minutes, until firm and opaque.

Warm tortillas in a microwave, or wrapped in foil in a 350 degree oven. Divide the cooked fish equally among the warmed tortillas, top with corn salsa and a squeeze of fresh lime, fold each tortilla over and serve 2 on each plate, with wedges of lime on the side.