I'VE BEEN COOKING FOR MANY YEARS AND FRIDAY HAS ALWAYS BEEN KNOWN AS FISH DAY.I THINK WE LEARN THIS IN OUR BIBLE STUDIES ,AND OUT OF FEAR OF GOING TO HELL,WE EAT FISH ON FRIDAY ALL YEAR LONG.
(JUST A THOUGHT)
BAJA FISH TACOS
LB OF MAHI MAHI
SHREDDED GREEN CABBAGE
BLACKENING SEASONING
3LIMES
1/4 CUP HONEY
2 CUPS MAYO
1 TOMATO
2 AVOCADOS
6"FLOUR TORTILLA
TAKE THE ZEST AND JUICE(SEED FREE)AND POUR INTO SAUTE' PAN WITH THE HONEY .OVER MED-HIGH HEAT REDUCE DOWN HALF THE MIXTURE.KEEP A WATCHFUL EYE ON THE STOVE,YOU DON'T WANT TO OVER BOIL,OR REDUCE TO FAR DOWN AND BURN YOUR PAN.
REMOVE FROM BURNER,COOL FOR A FEW MINUTES,THEN MIX WITH MAYO.SET IN FRIG.
CUT MAHI INTO STRIPS(ABOUT 1/4 INCH THICK)
BLACKEN MAHI IN NON STICK SKILLET WITH A SMALL AMOUNT OF BUTTER
(A CAST IRON SKILLET IS BETTER,IF YOU HAVE ONE AVAILABLE)YOU CAN CONTROL THE AMOUNT OF SPICE,BY HOW MUCH OR HOW LITTLE BLACKENING SPICE YOU PUT ON THE FISH.
DICE YOUR TOMATO
CUT AVOCADO IN HALF(GOING AROUND THE PIT)
TURN AND PULL TO SEPARATE THE HALVES.
REMOVE THE PIT,AND USE A SPOON,TO SCOOP THE AVOCADO FROM THE SKIN.
CUT INTO STRIPS
WRAP TORTILLA SHELLS IN TOWEL,PLACE IN MICROWAVE FOR ONE MINUTE TO WARM.
READY TO ASSEMBLE YOUR TACOS.
ON YOUR SHELL,START WITH A LITTLE SHREDDED CABBAGE,THEN YOUR MAHI(2-3 STRIPS PER TACO)
SPRINKLE CHOPPED TOMATO
ADD A COUPLE STRIPS OF AVOCADO
TOP WITH YOUR BAJA AIOLI(FROM THE FRIG)
FOLD AND EAT.THIS NOT ONLY IS A GREAT TACO,BUT THE WHOLE FAMILY
CAN HAVE FUN IN THE KITCHEN MAKING THIS DISH.
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