Coconut Fish Tacos

Om nom nom…I am still day dreaming about these tacos and we ate them about a week ago. I think this is a dish that Dane and I were both a little nervous to make. Here’s the scoop: We love fish tacos and get them just about everywhere we go. Real talk: cooking fish freaks us out. So, our nerves were a bit justified, but totally proven wrong. Turns out, Mahi Mahi is really hard to screw up. You’ll devour these in NO TIME, I pinky promise.

Please note: I did not measure anything in this recipe. Sorry, but that’s just how it is when I’m experimenting with food. Trust me, you can do it, too!

You Will Need:
2 filets of fresh Mahi Mahi
Coconut milk
Cream of coconut
Fresh corn
Basil
Peppers
Onions
Hard corn taco shells

For the taco topping:
Greek yogurt (I used Lime flavor)
A little bit of non-fat mayo
Lime juice
Parsley
Dill Weed

Optional (but highly recommended) Fixins: cheese, lettuce, salsa, cilantro, avocado

1. Marinate Mahi Mahi filets in coconut water with some cream of coconut mixed in. I also sprinkled a bit of crushed red pepper in there. Put in refrigerator for about 1 hour.
2. Mix all ingredients for taco topping. Refrigerate until time to eat.
3. Remove marinated fish and put into oven at 350 degrees for about 15-20 minutes WHILE IT IS STILL IN THE MARINADE.
4. In the meantime, put fresh corn (cut from the cob) in a skillet pan with some olive oil and cream of coconut. Heat until it begins to turn a bit brown–add onions, peppers and some chopped basil.
5. Remove fish from oven and corn from stove.
6. Set up a taco creation bar and enjoy–don’t forget the taco topping!

Dammit, now I want these all over again.