It’s fall! And the weather is getting cooler, the leaves are falling, thoughts of warm fires and evening walks in the crisp air fill our minds….
…except for those of us who live in southern California.
You see, it’s still hot here. Very hot. While there is MUCH to celebrate about living here, (beaches, warm weather, beaches, sunshine, beaches, salty air, beaches…) it is also a tiny bit of a bummer that we do not have much of a fall or a winter. Our “winter” (I use that term very, very loosely) will come, eventually, but it will look completely different than the majority of the rest of the country.
So, while the rest of the world is wearing warm socks and posting about pumpkin everything, I still have my house fans on and crave fish tacos. But who doesn’t love fish tacos year round, right??
I think I’ve made this at least once a week for the past 2 months. It’s that good.
MAHI MAHI FISH TACOS WITH PINEAPPLE/JALAPENO COLE SLAW
serving size 2, serves 2 people
2 mahi mahi filets (I used the frozen kind from Costco)
salt and pepper
1 T olive oil
1/2 package pre-made cole slaw (approx. 2 cups)
1/2 cup plain greek yogurt
1 tsp lemon juice
1/2 small red onion, chopped
1/8 cup jalapeños, chopped
1/2 cup fresh pineapple
4 corn tortillas
Cilantro, avocado, and Srachi sauce for topping
1. Brown fish filets in olive oil. Add seasoning and salt and pepper while it cooks.
2. Mix together slaw mix, greek yogurt, onion, jalapeños, and pineapple.
3. Brown corn tortillas in olive oil, both sides
4. Prepare tacos, then add cilantro, avocado, and srachi sauce.