Don’s Mahi Fish Taco

This recipe is one that has been developing for a while. Tonight we had what we consider, one of the best fish tacos we’ve ever made. The key is a mix of fresh fish and solid, proven flavors.

Ingredients

1 pound of Mahi Mahi

Can of Amy’s refried black beans

Tortillos. Soft flower or corn

Fillings as you like

Sauce Mix

In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.

1/2 cup yogurt
1/2 cup mayo
1 lime/juiced
1 jalapeno pepper
1 t minced capers
1/2 t oregano
1/2 t cumin
1/2 t dill weed
1a t cayeneMayo

Grill the Mahi with Apple wood burning in the background, do not overcook

Warm soft tortillas in the oven, but if you’re using corn, brush them with an olive-oil/garlic powder mix and put them over two grates of the oven so they form a flat bottom (better to load with fillings). Bake around 350° till golden brown. About 7 minutes. This is our favorite.

Fillings

Anything you like. Amy’s refried black beans is a MUST as a base/glue, I like cheese, sliced scallions, the sauce mix, mixed green salad. Sliced black olives can be fun. Pico de gallo is great. My family likes sliced avocado.

Squeeze some fresh lime wedges on top