Mahi Mahi Taco Fiesta Night!

We've come a long way from a #10 combination plate!  And believe me... nothing that sounds better than a fried beef taco, smothered in cheese, refried beans, and a chili relleno!  Alas...those were the days!  However, these recipes are amazing, healthy, and very yummy!  These recipes are spicy so if you don't like spicy, adjust the chili.

To our tacos, we added pineapple salsa, chopped tomatoes, corn salsa, and greens.  We also had a black bean and corn orzo salad, and a green salad.  We added the green salad because Kimberly Haugen of Little Knoll Photography told us we needed 3 items in our photos! Kim does a much better job on food photos than I do with my iPhone!

Ingredients for Mahi Mahi:
2 Mahi Mahi filets, cut into 3 long strips each
2 garlic cloves, finely chopped
2 tbsps chili powder (I used ancho chili, my favorite)
1 tsp cumin
1/2 tsp salt
2 tbsps oil

Directions: 
Mix salt, cumin, chili powder, and garlic with 1 tbsp oil.  Liberally smear over filets. Sauté filets in remaining oil until cooked through, turning until filets are cooked through. If you want more spice, add chili powder as you turn the filets.  Set aside.

Ingredients for Pineapple salsa:
1 cup fresh pineapple cut into 1/4-inch pieces
1 cup onion, diced
1/2 cup poblano chili cut into 1/4-inch pieces
1 tbsp oil
1 tsp salt


Directions:
Saute onions in oil until translucent.  Add chili and pineapple and simmer for about 5 minutes.  Add salt and stir.


Ingredients for corn salsa:
2 limes
1/2 lemon
2 tsps lime zest
3 cups fresh corn kernels, shaved from the cob
2 jalapeno chilies, seeded, finely diced
Salt to taste
1-2 tsps Italian red pepper flakes
1/2 cup onion, finely diced
1 tbsp. chopped fresh cilantro

Using fruit zester, scrape 1 tsp lime peel.  Juice 2 limes and 1/2 lemon.  Mix all ingredients together in small bowl and stir.  Cover and chill at least 2 hours to allow flavors to blend.

Soften tortillas and wrap in a towel (or tortilla saver) to keep warm.