Taco Tuesday Just Leveled Up….Waaaay Up.

It’s Fat Tuesday which means two things; Paczki Day and time to fatten up before fasting for Lent. I felt it was only fitting to feature our new fish taco recipe, Mahi Mahi Tacos with Honey Lime Creme.

Earlier last month I had my former boss over for lunch. He had emailed me asking if I wanted an old book of his that I used to page through while sitting in his office. I accepted and offered a dozen eggs and lunch in exchange. The night before I had experimented with a new fish taco recipe which ended up being fantastic, so I remade it the following day for him.

In typical form, my former boss took home a taco for his wife. They have the sweetest marriage. He is always thinking of her. Nothing says love more than a room temperature fish taco wrapped in aluminum foil.
#marriagegoals

Here, Fishy, Fishy

I chose Mahi Mahi for this fish taco recipe for it’s mild flavor and meatiness, however any whitefish would work well. I have been purchasing it frozen from a seafood producer that sources wild fish at a sustainable rate. If you are wondering about what that means, you can read more about it here.

Fish can be tricky and intimidating to cook, so what I like about this fish taco recipe is it’s no-fuss easy skillet preparation. It’s first coated in a spice blend, and pan seared at a medium-high heat for a couple minutes on each side. Simple as that. And let me tell you, the savory spice blend on the fish is ah-mazing.

That creme sauce, though…

These tacos wouldn’t be complete without the honey lime creme. This simple sauce is prepared with a non-fat plain Greek yogurt with a drizzle of honey, garlic, and lime zest. It’s a tiny bit sweet with a punch of garlic and refreshing citrus. If you’re like my husband and I, you’ll find yourself adding a second dollop or two.

I added a pin of this recipe so you can easily save it to your Pinterest. If you like this, or fish tacos aren’t your thing, you might like our baked chimichangas.