Mahi Mahi Tacos
Frankly, I’m having a hard time focusing and I don’t care who knows. The killings, disrespect, blatant ignorance, the deaths of innocent Black people, I am just overwhelmed. I haven’t been cooking much because I have been sick though I will relay my experience as a Black woman with our decrepit healthcare system another day. I finally had enough of what it takes to make something that I loved last night, Mahi Mahi Tacos.
In keeping with the African Heritage Diet I always use organic ingredients and wild caught fish. I am reserving my energy, expression and time now even more than ever. Because I have spent almost 50 years speaking to White people about racism, I am the proverbial canary in the coal mine who lived to tell the tale. I am no ways tired, but I am on this platform to say – get up and do something in your workplace, school, church, synagogue, mosque, city, and town. Do something to help and heal or else we are all doomed. Adding some Vegan Ranch Style Beans to the meal would be a healthy, sustainable choice. Black Lives Matter!
Mahi Mahi Tacos
- 3 Medium Pieces Wild-caught Mahi Mahi
- 8 Organic Corn Tortillas
- 4 Tablespoons Organic Vegetable Oil
- 1 Avocado
- 1/2 Roma Tomato
- 1/8 Medium Red Onion
- 1 small clove Garlic minced
- Fresh Lime Juice
- Real Salt
- Frontier Co-op Organic Seafood Seasoning
- 2 Tablespoons Plain Yogurt (Optional)
- Jane’s Krazy Mixed Up Salt (Optional)
Heat 3 Tbs. of the oil in a medium frying pan to a medium high heat. Submerge one to two tortillas in the oil on both sides and then, using a heat proof fork, shape the tortilla into a taco shell. Hold for approximately 20 seconds. Crisp tortilla on one side and then the other, cooking about 1 minute for each side, and remove from the oil. Place fried tortilla onto a plate lined with paper towels. Repeat until all the taco shells are formed. Next, chop all the vegetables and combine. Salt and squeeze with lime juice to taste and set aside. In a medium frying pan heat the remaining Tbs. of oil on medium low heat. Season the fish on both sides liberally with the seafood seasoning. Cook fish for 3 minutes on each side. Remove from pan and allow to slightly cool. Mix the yogurt with Jane’s Krazy Salt to taste. To build the taco start with fish, then avocado mixture and finally shredded red or green cabbage. Top with plain yogurt aka crema if desired.