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Mahi Mahi Fish Tacos with Easy Chipotle Mayo

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I always thought fish tacos were kind of weird. In my house growing up tacos contained ground beef, and a spicy sauce that came out of a packet and magically made the meat sauce thick and creamy. Sure we had fajitas, or the chicken version of a taco (in my mind), but fish? That’s not right.

Then this summer we were vacationing on the beach and one of the restaurants we went to had a mahi mahi fish taco special, and it came with chipotle mayo. I LOVE mahi mahi and am completely head over heels for chipotle anything, and typically keep chipotle mayo around out house on a regular basis. So I took the dive and tried this thing that I have been seeing around the internet for a while, and always thought was just so wrong.

Guys I was the one that was wrong. So very wrong.

They were and explosion of deliciousness in my mouth that I just couldn’t comprehend. The texture wasn’t at all as mushy as my mind had envisioned, in fact the slaw on top made it crunchy while also balancing the heat from the mayo.

I knew that when I got home I was going to recreate it. It took me some time to get the measurements just right but I think I have them. I made the mayo with chipotle powder in order to keep the recipe simple, since not everyone wants to fool around with blending up chilies and all that jazz. It still tastes amazing, I mean how could it not?

Also if I can make the suggestion to serve this with something that is chipotle mayo scoop-able. Something such as chips or fries, something you want to dip into the fish-juicy mayo-y mixture that will inevitably squirt all over your plate, it’s so good you don’t want it to go to waste. These fries are a great option for that.

Mahi Mahi Fish Tacos with Easy Chipotle Mayo

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Serves: 4 Servings

Ingredients

1 pound wild caught, mahi mahi
2 tablespoons olive oil, divided
1 ½ teaspoon paprika
½ teaspoon chipotle Chile powder
¾ teaspoon garlic powder
½ teaspoon onion powder
¼ tsp salt
1/3 cup plain mayonnaise
2-3 teaspoons chipotle powder
1 tsp lime juice
Flour or corn tortillas
1 cup prepared broccoli slaw
1 spring of cilantro for garnish

Instructions

In a small bowl whisk together the oil, paprika, chipotle chile powder, garlic powder, onion powder, oregano and a pinch of salt and pepper.
Rub the Mahi Mahi all over with this combination and set aside.
Prepare the Chipotle Mayo by whisking chipotle powder with mayo
and lime.
Heat a skillet over medium high heat. Add the marinated mahi mahi, and cook for about 4-5 minutes. Flip and cook another 4-5 minutes. The fish should be crisp and cooked through. Remove from heat and with a fork or
chop into chunks.
Assemble the tacos with fish, slaw, mayo and clitantro to taste.

and

Maple Chipotle Veggie, Bacon Quesadillas

Fajita Spice Mix

Camping & Craziness

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

Today I’m taking part in a link up that Chrystina is running on her blog today. The basic idea is to share the best and worst part of your week this week. Then link up to see what is going on in everyone else’s week.

One Up

Last weekend we got in some camping, with friends before it
gets super cold. We went to this same spot last year, except this year we were
able to get a spot right on the lake. The boy’s did a lot of fishing while I cuddled
up for some good reading in front of the fire, one of my absolute favorite
things to do ever. It did rain on us, but we made it work, and my plan to make
Maple Chipotle Pulled Pork & Beans was a perfect choice to warm us up. I’ll be
posting an over the fire version of this recipe soon enough.

In the mean time, let’s talk about Pat’s Red Neck Hollandaise Sauce. I mean that kind of decadence while camping is unheard of for us, but it was so good, it may have to be repeated. It’s good to have friends with a similar interest in food.

Pat’s Red Neck Hollandaise Sauce (serves
4-6)

½ cup sour cream

½ cup mayonnaise

1 tsp lemon juice (more if necessary)

½ tsp plain mustard

½ tsp fresh chopped rosemary

Combine all ingredients in a pan and heat over hot coals
until the mixture becomes smooth and creamy. Serve Warm.

One Down

This week was/is a little hectic just like the last few
months have been. I can feel my energy waning, I desperately need to find time
to heal, and detox a bit. I know that Chuck is feeling the same, we have just a
few more weeks of craziness ahead and then hopefully we can dial it back again
and recoup.

Even though my schedule has been a bit of a whirl wind my
mind has been exploding with new ideas and project and I can hardly contain
myself. This busy schedule means I haven’t had a chance to work on anything and
I can feel it starting to tear me at the seams. I cannot wait to have a moment
to flush out some of these ideas.

PS: Check out my interview over on If Found, Make Today.

Yellow Tomato Jam & Learning to Can

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

I’ve mentioned before, rather recently in fact that my tomato
plants have gone a little nutty. A few of them are even taller than I am, and
they are producing a lot. I never realized how many tomatoes you could actually
get from one single plant let alone the 3 that I have.

I decided to try a canning experiment this year, since the
tomatoes are abundant and everyone knows how much better home grown tomatoes
are. I of course went to seek the oh so wise words of the internet for a good
recipe and method for canning these little babies, and settled on this recipe
from Food in Jars.

I made about 1/3 of the prescribed batch, and the recipe for that
is listed below. The sauce was amazing and the spare can I left out for tasting
was gone in minutes. I’m sure this would be a great pairing for scones at a tea
party, or mixed with cream cheese at a cocktail party. It’s pretty versatile and
totally delicious.

Yellow Tomato & Basil Jam

1 1/3 pounds Sungold tomatoes, halved

1 cup sugar

3 tablespoons lemon juice

Zest of ½ a lemon

1 ½ tablespoons basil, chopped

Toss the tomatoes with sugar in a large bowl. Let them sit for an
hour or more and allow their juices to release. In a thick bottomed sauce pan add
tomatoes, their juices and lemon juice. Bring to a boil and cook for 30 minutes
stirring continuously, until the sauce becomes thick. Remove from heat and stir
in lemon zest. Can immediately, or allow the sauce to cool and serve. The sauce
will store for up to one year in sealed jars.

I used the water bath method for canning, which I have seen Miss
Amy do about a million times, though she usually prefers large batches. I think
this method of just sticking leftovers into the water bath while I’m cleaning
up dinner is a method that will work for me. There are always leftovers with it
just being me and chuck around here, and this is a great way to get that
amazing flavor year round, and stay a bit greener, which is always a bonus.

Since I am not an expert yet, (yes, I plan to one day be) I don’t
think my experiences are enough to go by to tell you how to can things
properly. Besides I don’t want anyone to get botulism on my account. I suggest
using this website for the canning basics, it is a wealth of information.

Simple Burst Sun Gold Sauce

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

So. Many. Sun Golds.

Aren’t they beautiful? They are so sweet and delicious. I’m
thinking of all kinds of ways to use them in all kinds of recipes. This one so
far is one of my favorites.

This is probably the simplest sauce I have ever made. I don’t
even know if you can call it a sauce, since it’s pretty chunky, but it lent
itself well to pasta so I guess it’s a sauce. I just had so many sun golds that
were supremely ripe and ready to be devoured so I decided to roast them, easily
with some flavor boosters and because I like them in their oozy burst state I
decided not to blend them. Again so easy.

I’m sure this recipe would work with nearly any type of
tomato, but I like the bright color and super sweet taste in these babies.

For the ravioli I made those about as simple as possible. I
have been experimenting with varying pasta dough recipes to find my favorite. I
used this recipe this time around and found it to be difficult to work and
a bit dry, but that could have also simply been the heat in this tiny kitchen
in the summer. The filling was plain old ricotta, with nothing else, again because
we were going simple here. I also served it with a Pinot Grigio for good measure.

I’m thinking that this sauce at least may make itself into
rotation for our dinner parties, it’s just too easy. We might even have to try
it over some chicken, or with rice or something. Experiments are always fun.

Burst Sun Gold Sauce (Serves 4)

1 quart sun gold tomatoes

½ a medium red onion, sliced thin

Salt & Pepper to taste

2 tbsp extra virgin olive oil

4-5 sprigs of thyme
Chopped basil for garnish

Preheat the oven to 375. Combine tomatoes, onion, salt,
pepper and oil in a large baking dish. Toss well to combine and spread evenly. Bake
in the oven for 35-40 minutes or until the tomatoes begin to burst, and release
juices. Remove from oven and serve immediately.

A Million Reasons to Try Lamb Kofta

By Jessica

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Oh the goodness. I cannot even begin to tell you how delicious this recipe is. From the intriguing flavor of the spiced lamb, to the cooling effect of the tzatziki, and the light fluffy texture of the pita there is so much awesomeness going on I can’t even describe to you.

It’s surprisingly not spicy, I say surprisingly because Middle Eastern food makes me think spice, but maybe that just goes to show that I need to step out of my box more.

Don’t leave out a single spice, they blend together so well that I can’t imagine any of them not being together. Also don’t skimp on the spices, they are completely necessary to make this thing work. Though you can use whole ginger (about ½ inch piece peeled) I opted for Penzys Dried ginger because I never use up a whole root before it goes bad, and it’s a waste. Also Penzys cinnamon is the bomb just saying. In fact you should probably just go check out the entire store and stock up on everything there. Here is a store locator. No this is not a sponsored post, I just love that place.

You could potentially use beef if lamb scares you, or is too expensive, but honestly I think the flavor of the lamb is what makes the spices work so well, and it the perfect vehicle, so really don’t mess with that either.

Tzatziki is awesome, enough said.

As for the pita, please, please don’t break them open. Simply toast them up a bit and fold that beautiful round thing like a fluffy taco to hold all of your lamb-tzatziki goodness.

Toppings are simple, a bit of tomato, and arugula for a bit of brightness and crunch. Then go right ahead dig on in. Let the juices run down your hand and make a big old mess. It’s good. So good. Go ahead and enjoy it. You know you want to.

Kofta Kabobs (Recipe Adapted from TheBlackPepercorn.com)

1 lb lean ground lamb

3 garlic cloves, crushed

1 ½ tsp dried ginger

3 tbsp fresh parsley, chopped

1 tbsp fresh mint, chopped

2 tsp cumin

2 tsp coriander

1 tsp cinnamon

1 tsp fresh ground black pepper

1 tsp salt

Combine all ingredients in a bowl and hand knead until well
combined (Note: if using wooden skewered soak them in water for 15-20 minutes
before using them). Break the meat into 4 equal sections and form long thin egg
shaped balls. Thread them onto a skewer and place them onto a preheated grill.
Cook for 12-15 minutes, turning regularly until the center is no longer pink.
Remove from heat and serve with pita, and tzatziki. (Serves 4)

Tzatziki (Recipe Adapted from Food Network)

1 medium cucumber, peeled, seeded, shredded, & drained

1 cup of Greek yogurt

1 clove of garlic, crushed

1 tsp lemon zest

1 tbsp lemon juice

2 tbsp fresh dill

sprinkle fresh ground pepper

Combine all ingredients in a bowl and stir until well combined.
Serve chilled.

So maybe I didn’t actually list a million reasons, but I think I praised it all well enough to make you see the light.

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