Mahi Mahi Tacos

In this icky February weather, with the mix of snow and sleet and freezing temperatures, fish tacos are just the meal to bring you right to those vendors on the vast beaches in Hawaii... this recipe adds lots of flavor, a spicy kick, topped with crunchy corn, peppers and cabbage, plus they are fast and easy to make!  Try it out and let us know if you are transported to beautiful beaches as well :)

Makes 10 tacos

Place the fish in a shallow oven proof pie plate lined with foil, Marinate the fish in the following for 20 minutes, turn on your broiler (or grill), Cook fish about 4 minutes per side or until opaque and cooked through.  Flake fish with forks to serve:

1 tablespoon extra virgin olive oil

2 tablespoons freshly squeezed lime juice

1/4 teaspoon salt

Freshly ground black pepper

1 clove minced fresh garlic

1/2 teaspoon Cumin

1 pound mahi mahi fillets

While the fish marinates, make the Chipotle Cream Sauce, combine the following ingredients, mix well and set aside:

6 ounces Fage Total 0%, Greek Yogurt

2 tablespoons mayonnaise

2 tablespoons chipotle pepper, in adobo sauce ( about 2 peppers), diced

To serve, set out the following:

10 corn tortillas, heated over the stove top flame

1 cup shredded green cabbage or lettuce

1 cup corn kernels with 1/4 cup habanero peppers, diced

1/4 cup fresh cilantro leaves, choped

10 Lime wedges

Chipotle Cream Sauce

Flaked Fish

Build your fish tacos and enjoy!