step 1
Add Onion (1/2) to a bowl of hot water for 30 seconds, then drain. Add to a bowl of cold water for 30 seconds, then drain. This removes the spicy bite of the raw onion.
step 2
Finely dice seeded Jalapeño Peppers (2). Discard the seeds and pit.
step 3
Finely mince the Garlic (1 clove).
step 4
Dice the Tomatoes (3) and roughly chop the Fresh Cilantro (4 Tbsp).
step 5
In a bowl, add the tomatoes, raw onion, chopped cilantro, garlic, Apple Cider Vinegar (2 Tbsp), 2 Tbsp of juice from Limes (2), Olive Oil (1 Tbsp), Agave Syrup (1 tsp), Salt (to taste) and Simply Organic® Black Pepper (to taste). Toss and marinate in the fridge for 30 mins.
step 6
In a shallow bowl, whisk Canola Oil (3 Tbsp), Simply Organic® Cumin (1 tsp), Simply Organic® Chili Powder (1 tsp), 2 Tbsp of Lime Juice, and Kosher Salt (1/2 tsp).
step 7
Slice your Mahi-Mahi Fillet (1 lb) into manageable pieces. Toss and marinate for at most 20 minutes. The acid in the lime will cook the fish so don't marinate any longer.
step 8
Toast your White Corn Tortillas (12) on both sides directly on the gas flame and then wrap them in tin foil to keep warm.
step 9
Dice the Avocados (to taste).
step 10
Thinly slice the Iceberg Lettuce (1/4).
step 11
Place a large pan over medium high heat. Cook the marinated fish without moving until the underside of the fish is browned, and the sides are white and opaque, about 3 minutes.
step 12
Flip and sear on the other side until white and opaque, about 2 minutes more, or until cooked through. Transfer the fish to a plate. It’s okay if it falls apart.
step 13
Drain your salsa. You can save the juice and add it to some yellow rice to give it a fresh taste.
step 14
Assemble your taco with some of the cooked fish, and top it with lettuce, fresh salsa, Sour Cream (to taste), avocado, and any other optional garnishes.
