So we started the weekend off by having dinner on the patio. It was a perfect pre-summer evening when the weather is not to hot, and when you live in Northen California you have to take full advantage of those nights because pretty soon it's going to get realllll hot. We decided to make peach and pineapple mahi mahi fish tacos from ingredients we had around the house. I would've added a few extra garnishes, but I wasn't in the mood to make that extra trip to the grocery store. All in all a delicious, and easy summer dinner. Too good not to share!
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| We paired the tacos with some refreshing lemon and mint sparkling water, but I bet some margaritas would be delicious too! |
Ingredients:
{For the fish}- 1 Lemon
- Trader Joe's packaged mahi mahi (from the frozen section)
- 1 Taco seasoning packet
- 1 Pineapple
- 1 Sweet onion
- 1 Package of cabbage
- Cherry tomatoes
- We didn't have the following on had but these additions would have been tasty: olives, avocado, & cilantro
- Corn tortillas (street taco size, or bigger works fine too), I substituted lettuce for the tortillas for a more paleo friendly option.
- Trader Joe's peach salsa
Instructions:
- Thaw fish
- Pre-heat oven to 375 degrees
- Place fish in foiled lined pan, cut and squeeze lemons over the fish (leaving lemons in with the fish).
- Rub taco seasoning on top of the fish (use enough to cover the top of the fillet but a little goes a long way) afterward make sure all the fish is wrapped in foil, the juices from the lemon will act like butter to make sure the fish is moist and doesn't dry out.
- Cook fish for about 20-25 minutes, check and then add more time if needed.
- While fish is cooking, cut up all the garnishes including the onion, pineapple, and tomatoes.
- Cook or heat tortillas as preferred
- When fish is finished, cut fish into appropriate proportions for the taco
- Fix taco to your liking. The pineapple and peach salsa are crucial because they add that sweetness that really makes the dish.
- Enjoy!
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