Mahi Mahi Tacos

I am very lucky to have a friend whose husband keeps me well stocked in tuna. And invites us over for crawfish boils (Miss F is particularly pleased about that!) Last time, included with the tuna was a package of Mahi Mahi. Miss F was suspicious, but I told her the fish came from the same man who had made her crawfish the day before...so she was ready to try it. She ate one taco with Mahi and the second with just beans, but she did enjoy it! As did I. I kept the fish very simple, this meal comes together in minutes. I used white corn tortillas, but yellow corn tortillas would be just as great. I devoured all three of these tacos, we didn't have any leftovers at all.

Mahi Mahi Tacos

• 1 avocado, seeded and diced
• 2 roma tomatoes, seeded and diced
• 1 lime, juiced
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1 lime, juiced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound Mahi Mahi, cut into strips
• 12 corn tortillas

Stir together the avocado, tomato, lime juice and salt. Cover and let sit while you prepare the fish.

In a shallow dish, whisk together the oil, lime juice, salt and pepper. Toss the Mahi in the marinade and let marinate at room temperature for 5 minutes. Preheat the broiler, line a pan with parchment paper. Add the Mahi to the pan, broil for 5 to 7 minutes. Serve in warm tortillas topped with the avocado salsa.