Spicy Mahi Mahi Tacos!

Hello blogees! I am so sorry it's been so long since my last post, I've been incredibly busy with school. I had to keep up with homework, so I wasn't able to post any of the latest meals I've made. I wish I had better pictures to show you, but this is the best I can do! I really hope you give this one a try, it's fantastic! 

Okay, let's talk TACOS. Fish tacos are just one of those things that I crave. For years I have been eating fish tacos, every chance I get. Surprisingly  it wasn't until recently that I actually decided to make them. I honestly thought it was a more complicated meal to make. I was shocked when I found out how easy and quick it can be to make them. But, the best part about fish tacos, and this recipe in particular  is that it's so versatile  You can use any fish you want, put ANY fruit or veggies in this salsa, use any spices you want, and switch out the quinoa for brown rice or even use Greek yogurt instead of sour cream. The possibilities are endless! Take this recipe and turn it into whatever floats your boat!

Ingredients:

Marinade for fish:

1 5 oz piece of Mahi Mahi ( I only used half of this and made 2 small tacos)

1 limes

1/2 tsp chili powder

1/2 tsp cumin

1/2 cayenne

1/2 bunch of cilantro

2 T olive oil, plus more for cooking fish

Pineapple salsa:

1 cup pineapple, diced

1/2  of a red pepper, diced

1/4 of a white or red onion, diced

1 lime

1/4 tsp chili powder

1/4 tsp cumin

1/4 tsp cayenne

*jalapeno is optional

Cilantro-lime quinoa:

1/2 cup dry quinoa

1 cup water

1 garlic clove

1/4 bunch of cilantro, chopped

2 limes

Salt to taste

Directions:

For the quinoa: fill a medium size sauce pot with water and bring to a boil. Once the water boils, pour in your quinoa. Cover it and turn it down to a simmer. Set a time and check it in 10 minutes. It should be close, if almost all the water is 

For the marinade- in a small bowl, mix together oil, zest and lime juice, chili powder, cumin, cayenne, and chopped cilantro. Whisk until well combined. Either in the same bowl, or a plastic Ziploc bag, pour the marinade over the fish. *Since this marinade has so much acid from the zest and juice of the lime, you can not marinade your fish for too long. If you keep fish in an acidic marinade for too long, it becomes cured and has a jerky texture to it.* So marinate your fish for 10 minutes of less.

-Cook your fish in about 1 T of oil, over medium heat, for about 3-4 minutes per side, depending on the thickness of the fillet.

For the salsa- in the mean time, prepare your salsa. Dice your pineapple, red peppers, red onions, and cilantro. In a medium-sized bowl, mix together pineapple, red peppers, red onions, cilantro, and spices. Add lime juice to taste, you may need a little bit more, but its up to you. The measurements for the spices are just a recommendation of what I use. I like food a little bit spicier, so adjust the seasoning to how you like it. This salsa can be made up to two days in advanced. It depends on how ripe your fruit is. 

When you have all of your ingredients ready, you can assemble your tacos! I added shredded lettuce to mine because I had some one hand, but it's definitely up to you! ENJOY!!!!!!