Delicious Mahi Mahi Fish Tacos with Cilantro White Lime Sauce

I have been a huge fan of fish tacos ever since my mom talked me into trying a bite of hers at the Cheesecake Factory one afternoon many many years ago- back when my palate was much less sophisticated ;) and fish tacos just sounded... gross. Now they are top on my list of faves. However they can be very very good, or very very bad. I've had both with not much in between. I began googling and pinning some enticing recipes but couldn't find one that encapsulated all I was looking for in a fish taco and so I have combined some elements of different recipes I found, to come up with something that fits my personal taste and caters to my attention deficit disorder requirements for not spending all day on one dinner. The result, I must say, was nothing less than magical. I hope you all enjoy this recipe as much as my husband and I did! And so with no further adieu.....

           !Mahi Mahi Tacos with Cilantro White Lime Sauce!

First I started this recipe by preparing some cilantro white lime rice in the crockpot.

• Rub the bottom of the crockpot with some oil. I like to use coconut oil because it's healthier- and let's face it, I'm obsessed with coconut. I love a coconut flavor to my rice. You could use vegetable or olive oil as well.
• One cup rice, two cups water go in the pot. I added a dash of Trader Joes limeade (delicious by the way) for extra lime flavor
• However much fresh squeezed lime juice you'd like, I used a couple teaspoons probably
• However much cilantro you'd like. I tore up about a handful of cilantro and threw it in at the end, or when you're about to remove rice from pot. My husband and I are both currently completely enanomered so we like quite a bit in there. 
• Dash or two of sea salt for flavor.
• Turn the crock pot on low and let simmer for about 4ish hours.

Next you can make the cilantro white lime sauce, I highly suggest playing with ingredients, sampling often during the process- and adjusting to taste. The sauce is what makes the taco so play with it until you love it!

• 1/2 cup mayonnaise
• 1/2 cup sour cream (I don't use low fat anything when I cook, but you def could sub for this)
• 1 clove minced garlic
• dash of zatarans creole seasoning (just what I happened to have, could also use paprika or anything you like with a kick) I also used a dash of some fajita seasoning I had that has a nice kick to it
• crushed red pepper- I add this to literally EVERYTHING- yes everything, that I cook.
• juice from one lime squeezed, hint- roll it around on the counter first, makes it easier to peel and squeeze- 
• lime zest- grate some lime rind into the sauce for an extra burst of lime flavor
• dill, I used about 1 teaspoon probably- I quite like dill
• dash of both oregano and cumin
• dash of sea salt
• dash of fresh cracked pepper
• finally, throw in some fresh cilantro as desired- set sauce aside

Now for the tacos! Gather up your ingredients- I shop almost exclusively at Trader Joes, because their food is delicious, fresh, healthy, non-GMO foods. No, they're not paying me to to say this, I have just been thrilled with both their quality and customer service and I think everyone should shop there! Anyway, with that said, all my stuff pretty much comes from there. 

What you need:

1. White corn tortillas- I really like the corn flavor with the fish and the fact that the corn tortillas are gluten free but you could certainly sub for flour or spinach or whatever you like!
2. Lime- also used in the rice and white sauce, plus add a little fresh squeezed when you're done pan frying your fish!
3. Mahi mahi- I prefer mahi, but you could also use tilapia or whatever mild white fish you like or find on sale! I made about a pound worth of fish and it was plenty for the two of us plus we had some left overs.
4. Olive or coconut oil- to cook fish in- fill bottom of pan
5. Trader jose beer, I added a dash to pan I fried fish in for extra flavor
6. Queso fresco- grate a bowl full and set aside
7. Healthy 8 chopped veggie mix from Trader Joes- most fish tacos call for some version of chopped red cabbage and onions, when I found this pre-made I thought it would be perfect for the tacos. It was!! It added a nice crunch and was a delicious topping! I highly recommend! You could also saute this in your oil mix if desired but we ate it raw and it was great. You could also dice your own red cabbage, carrot, onion, whatever you like for an additional topping if so desired.
8. Whatever else you want on your tacos- we added black beans. Could also do salsa, other veggies you like!

Making your fish-

• I pan fried my fish, you could also bake or grill! Just cover the bottom of your pan with oil, like I said I added a little beer to my oil. I also added some sea salt and fresh cilantro. Cut your mahi into one inch strips or as desired to fit in your taco. Cook fish on medium high in oil until flaky. Place fish on paper towel covered plate to cool
• In another pan if desired- you can fry your tortillas as well. This is certainly not necessary, but just how I like them. Add a dash of oil, place tortilla in there med-low heat, add queso fresco to top of tortilla. Place tortilla on paper towel.
• You can do an assembly line of tortillas, fish, veggie toppings, black beans, queso fresco, rice, fresh cilantro, lime wedges and white sauce and let people go through and make their own- what a FUN party food!!! I just loaded up our tacos since it was just my husband and I eating, however I think I will be making this for our next get together. Such a yummy and fun summer food!

Final Product!

This was seriously probably the best thing I have ever made. It was delicious- and definitely restaurant quality. Don't let the length of this recipe intimidate you- it was really quite easy! I hope you and your family/friends enjoy it as much as we did!! Please make sure to comment and let me know any fun changes/substitutions/improvements you come up with :) Enjoy!