GF Mahi Mahi Tacos

Serves 4-6
2 6oz Mahi Mahi filets
1 Tbsp garlic infused Olive Oil

Dry rub:
2 tsp cayenne pepper
1/4 tsp red pepper flakes
2 tsp cumin
1 tsp chili powder

1 c. Napa Cabbage
2 tbsp minced red onion
1/2c. diced green, red, yellow and orange pepper

Corn Tortillas and Salsa

Heat oil skillet over medium-low heat. While oil is heating, cover fillets with dry rub on all sides.
Add fish to skillet. It should sizzle, but not "fry". Reduce heat if oil is splashing back at you or smoking.

Cook on each side for appox 4-6 minutes depending on thickness. Fish should be firm, but not hard when cooked through. To test, take a fork and pull at the center gently. Mahi is white when cooked through.

While fish is cooking, heat corn tortillas stove top of in oven. I prefer to spray olive oil in a non-stick frying pan and warm tortillas quickly on medium high. Oil must be hot before adding tortillas. You only need a tiny bit of oil, or you will fry the tortillas and they will harden.

When fish is done, remove from heat and divide among tortillas. Add cabbage, onion and peppers and salsa to taste. You could also add cheese to taste. I prefer a pico de gallo style salsa for these fresh, light tacos. I love the way these tacos look when assembled. They are so colorful and summery! :)

Enjoy with a Mojito or Margarita! :)