As the entire country is aware, it’s cold. We are all genuinely pissed off at Punxsutawney Phil for seeing his shadow and predicting six more weeks of Winter. But that doesn’t mean that (those of us who have access to the grocery store…) can’t eat like it’s warm and sunny out. Being that it’s the season of Lent, I am forced to get a little more creative on Fridays due to the fact that we can’t eat meat on those days. We can eat fish, however, so that’s exactly what I did. I’m cold, I’m yearning for the warm temperatures of Spring and the peaceful sound of the ocean waves, so fish tacos were perfect for tricking my mind into thinking Winter is long gone.

These tacos came out perfect. What really made the dish was the EASY slaw that accompanied the mahi. This instance, we opted for frozen Mahi, which were perfectly fine. I normally like to buy fresh, but the price plus the fact that they looked a little dated drove us to choose frozen.

[amd-zlrecipe-recipe:9]

For the slaw, combine:
Half of a red cabbage, shredded
2 cubed avocados
Extra virgin olive oil
Rice vinegar (I love the Mango kind!)
Lime juice, &
Minced cilantro

in a large bowl. Refrigerate until fish is ready to serve.

As a side dish, I sauteed red onion (low and slow for the perfect end product), sweet corn and sliced grape tomatoes in olive oil and lime juice. I added some salt and pepper, and that was it. The simplest ingredients call for the most flavor. I called it a hot corn salad.

Serve with a margarita and you’re halfway to Summer

Stay hungry,
CV