Mahi Mahi Taco with Creamy Avocado Sauce

Serve 2            Prep 10 mins          Cook    10 mins

Ingredients

• 2 fillets of  5-6 oz. Mahi Mahi ( or any white fish), cut into 1 inch pieces
• juice of 1 lime, divided ( save additional lime wedges for serving)
• 1 cup slaw or thinly sliced cabbage
• 2 Tbsp Chipotle mayo
• 4 taco-sized flour tortillas

For the Mahi Mahi

• 1/4 cup olive oil
• 1 plus 1/2 tsp ancho chile powder
• 1 plus 1/2 tsp dried oregano
• 1/2 tsp ground cumin
• 1/4 cup lightly packed fresh cilantro, chopped
• 1 large garlic clove, minced
• 1 jalapeno, stemmed and chopped
• salt to taste

Avocado Sauce

• 1 large avocado, pitted and shelled
• juice of 1 lime
• 1/3 cup cilantro
• 1 jalapeno, seeds and ribs removed
• 4 Tbsp plain greek yogurt
• 1 tsp salt or to taste
• 1 garlic clove
• 1/4 ~ 1/2 cup water, as needed

Chipotle mayo

• 1/2 cup mayo
• 1 Tbsp water
• 1-2 tsp lime juice to taste
• 1/2 tsp chili powder
• 1 tsp smoked paprika
• 1/4 tsp chipotle powder

Directions

1. In a blender or food processor combine the avocado, lime juice, cilantro, jalapeno, greek yogurt, and salt and garlic for the sauce and pulse til smooth. Add 1 tablespoon of water at a time until desired consistency is reached. Set aside.
2. Place all chipotle mayo ingredients in a small bowl. Whisk until smooth with a fork. Taste, adjust heat and spices to your taste. Toss slaw or cabbage with 2 Tbsp Chipotle mayo and 1 tsp lime juice. Set aside.
3. Grease a skillet and preheat over medium heat. Add fish pieces. Drizzle juice from 1/2 lime over fish, then sprinkle with taco seasoning and saute over medium heat 6-8 minutes until outside is browned and fish is tender.
4. Assemble tacos by dividing slaw, fish, and avocado sauce between tortillas. Serve with additional cilantro and lime wedges.