Mahi-mahi tacos + nectarine cucumber salsa served with a lemon kale shaved Parmesan side salad ♥️
Recipe:
Salsa: cube nectarines , mini cucumbers , tomatoes , red onion . Add rough chopped cilantro . I would also add either some fresh jalapeños, habaneros, or Thai chilled too but I did not have any. ♀️
Add salt , pepper , Mexican seasoning, a squeeze of lemon , avocado oil & apple cider vinegar. Toss well and let sit while you prepare the fish.
Rinse and thoroughly gently dry the Mahi-mahi (wild caught). Season well. I used Mexican seasoning, garlic salt, black peppers.
Heat up pan over medium-high heat . Once pan heated up, add coconut or avocado oil. Add the fish, skin side down first. Cook undisturbed for approx. 3-5 minutes (bottom browned well and sides cooked about halfway). Flip and cook another 2-3 minutes. Take out of pan and set aside.
Kale salad: chopped kale, shaved Parmesan + avocado oil, lemon juice, salt & pepper . Massage well and sprinkle some extra Parm.
Warm up tortillas. We used spinach , kale, chard wraps. Add shredded cheese & red cabbage. I used a goat milk pepper jack that was creamy and spicy. Add the fish. Top with the salsa.
Enjoy together with the kale salad
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