Mahi Mahi Tacos (GF, DF)

These gluten-free, dairy-free fish tacos are fresh, light, and perfect for warmer weather.

Makes 8-10 tacos

Ingredients:

1 lb mahi mahi, cut into strips
1 tsp salt-free Mexican seasoning
1/2 tsp sea salt
1/2 cup sliced red cabbage
3 diced avocados
8-10 corn tortillas
1 tbsp avocado oil, plus spray avocado oil
Sweet & Spicy Aioli
Lime wedges for serving
Can add cilantro for garnish (optional)

Directions:

Add the 1 tbsp avocado oil to a saute pan, and bring to a medium heat. Add the Mexican seasoning and salt to the fish over both sides. Once the pan is hot, add the fish, and cook 2-3 mins per side (depending on the thickness of your fish) until it is fully cooked through, and set aside on a plate. Heat a skillet on medium to medium-low, and spray with avocado oil. In batches, warm tortillas on both sides until they soften and slightly brown in spots, adding more oil while cooking the tortillas as needed.

Flake the fish into smaller pieces, and then add 1.5-2 oz of fish per taco. Top with the sliced cabbage, avocado, sweet and spicy aioli and cilantro (optional). Serve with lime wedges and enjoy!