Spicy Mahi Mahi Fish Tacos with Roasted Corn Salsa 210…

““Spicy Mahi Mahi Fish Tacos with Roasted Corn Salsa 210 words SERVES: 4 FOR THE FISH 1 tablespoon fresh lime juice 1 tablespoon extra-virgin olive oil ½ teaspoon chili powder ¼ teaspoon cumin ½ teaspoon sea salt 1 pound mahi mahi, cod, or tilapia 1 tablespoon coconut oil 8 small corn tortillas 1 lime, cut into 8 wedges FOR THE ROASTED CORN SALSA 1 cob roasted corn, shaved ½ yellow onion, finely diced 1 large cucumber, peeled and finely diced ¼ teaspoon sea salt 2 tablespoons fresh lime juice 1 avocado, finely diced 1. In a medium mixing bowl, whisk together lime juice, olive oil, chili powder, cumin, and sea salt to form a marinade. 2. 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. 3. Meanwhile, make the salsa: In a large bowl, combine the corn, onion, cucumber, sea salt, and lime juice. Gently fold in avocado. Set aside. 4. Heat the coconut oil in a medium sauté pan over medium. When the pan is hot, add the fish and cook for approximately 7 minutes, until firm and opaque. 5. Warm the tortillas in a microwave or, wrapped in foil, in a 350°F 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.””

— Anonymous