Mahi Mahi Fish Taco’s with Chipotle Cabbage Slaw and Mango Avocado Salsa

photo-560Howdy there y’all! I am so sorry for my long absence in posts! Last week I was on vacation (in beautiful Mexico!) and it took me a little while to get back in the swing of things. Sometimes I feel like I need a vacation after my vacation! Be near the ocean again made me realize how much I miss it! I love the sound of the ocean and the salt air! Don’t get me wrong, I love Utah but after growing up near the ocean there is nothing more comforting than hearing the waves on the shore as you fall asleep.  10277409_711175476627_4161670422872587142_nWhile we were down in Mexico we ate delicious fresh fish, stopped at little roadside taco stands and washed it all down with Cervezas, it was literally the perfect vacation! Even once we got home, I was still craving tacos!photo 1-21So I looked to one of my favorite fish taco recipes to easy my “the vacation is over” pains! I love all the fresh flavors of these tacos, the Chipotle slaw has a little spice which is balanced nicely by fresh cool mango and avocado. photo 2-20It’s the perfect taco Tuesday summer dish! The slaw is better when its made a day ahead which also helps cut down on prep time the day of. I usually save a little of the chipotle dressing to drizzle over the top of the tacos to give it an extra kick! photo-561So kick back with a cerveza or margarita, pretend you’re on the beach in Mexico and enjoy! Cheers!

Mahi-Mahi Tacos (Serves 4)

  • 1lb Mahi-Mahi (I use frozen if the fresh doesn’t actually look fresh)
  • 2 teaspoons chili powder
  • 1/4 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1 tablespoon chopped cilantro
  • 2 tablespoons olive oil
  • 1 lime, juiced
  • salt and pepper to taste
  • corn tortillas

Chipotle Cabbage Slaw (Serves 4-6)

  • 1/2 small green cabbage, shredded (4-5 cups)
  • 1/4 small red cabbage, shredded (2 cups)
  • 2 large carrots, peeled and shredded
  • 4 large scallions, green and white parts, sliced thin
  • 1 jalapeno, diced (for less spice, remove some or all the seeds)
  • 1/2 cup Chipotle Vegenaise (you can substitute regular Vegenaise or mayonnaise and add 1 teaspoon chipotle powder)
  • 1/2 cup sour cream (or plain greek yogurt)
  • 1/4 cup fresh squeeze lime juice
  • 2 tablespoons honey
  • 1 teaspoon cumin
  • salt and pepper to taste

For the Fish

  1. Whisk together lime juice, olive oil and cilantro in a small bowl. Combine chili powder, garlic powder, and cumin and whisk into olive oil mixture.
  2. Place fish and marinade in a shallow baking dish or plastic bag and marinate for at least 20 minutes in the fridge.
  3. In a medium skillet, drizzle 1 tablespoon olive oil. Sear Mahi filets for 5-7 minutes each side, until it is cooked all the way through.

For the Slaw

  1. Combine cabbages, carrots, scallions and jalapeno in a large bowl.
  2. In a small bowl whisk together Vegenaise, sour cream, lime juice, honey and cumin until smooth.
  3. Pour half the dressing over the slaw, season with salt and pepper and toss to combine, adding more dressing if it looks too dry. I like to save some sauce for the tacos!

To assemble

  1. Place Mahi-Mahi on a corn tortilla, top with cabbage slaw and mango avocado salsa. Serve with rice and beans, top with sour cream, chipotle sauce and/or hot sauce. Enjoy!

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Healthy Black Bean, Sweet Potato and Quinoa Chili with Smoked Chipotle Cream

chiliHappy New Year Ski Boots in the Kitchen fans! What a wonderful holiday season of eating it was… and now my pants are feeling a little tight. Seems like people all over have been making New Years resolutions to eat healthier and exercise more (the gym parking lot has been pretty full lately) But why not eat yummy food that’s both healthy and tastes good? New Years resolutions don’t mean giving up everything you love. This healthy (and easy) chili is vegetarian (can be vegan if you skip the Chipotle cream) its loaded with flavor and is a perfect alternative to meaty (calorie packed) classic chili (which I also love!) This recipe is from Ambitious Kitchen – I hope you enjoy! I’m looking forward to sharing all my holiday recipes with you soon!

Black Bean, Sweet Potato and Quinoa Chili with Smoked Chipotle Cream
  • 1 teaspoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced small
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • pinch of nutmeg
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • 1 teaspoon Smoked Chipotle Tabasco sauce (I used Cholula because I didn’t have Chipotle Tabasco)
  • salt, to taste
  • 1 can (15.5 oz) low-sodium tomato sauce
  • 2 cups cooked quinoa
  • 2 can black beans (15.5 oz), drained
  • 4 cups low-sodium vegetable stock, plus more to thin if desired
  • 1 large sweet potato, peeled and diced into small cubes
  • For Chipotle Creme:
  • 1 cup plain greek yogurt
  • 2 teaspoons Smoked Chipotle Tabasco sauce (Again I used Cholula)
  • 1/2 teaspoon honey
  • 1/4 teaspoon dijon mustard
  1. Heat the olive oil in  a medium pot over medium-high heat. Add the onion, garlic, carrots and salt; saute for 5 minutes or until onions become translucent.
  2. Add the entire can of tomato sauce to the pot. Next add the black beans, vegetarian broth, all spices, and quinoa. Bring to a boil; reduce the heat to medium, add diced sweet potatoes. Cover and simmer for 30 minutes, or until potatoes are tender. Taste and adjust the seasoning if needed.
  3. Make the smoked chipotle yogurt combine tabasco sauce, honey, and dijon mustard in a medium bowl.
  4. Spoon chili into bowls and add yogurt sauce on top.