Mahi Mahi Tacos with Jalapeno Lime Sauce

Let me just say, these tacos are so fabulous! They were gone in a blink of an eye. The sauce is amazing, although, it definitely has a spice to it. If you want to dilute the 'spiciness', halve the jalapeno and/or cayenne pepper amounts. You can always add more as you go. My husband and I loved it, but it was definitely too spicy for the kiddos. I will be making these again very, very soon....

Ingredients:

• 1 lb Mahi Mahi, rinsed
  
• 1/4 cup olive oil
• 2 tbsp lime juice
• 1 tbsp chili powder
• 1 jalapeno pepper, ends cut off and sliced into pieces
  
• 1 tsp kosher salt

For Jalapeno Lime Sauce:

• 1/2 cup greek yogurt
• 1/2 cup mayonnaise
• 1 jalapeno pepper, ends cut off and sliced into pieces
  
• 2 tbsp fresh lime juice
  
• 1 tsp cayenne pepper
• 1 tsp chili powder
• 1/2 tsp ground cumin
  
• 1/2 tsp dried dill weed
• salt to taste, if desired

Toppings:

• 8 to 12 fajita size flour tortillas, warmed
  
• 1/4 head cabbage, shredded
  
• 1/4 head purple cabbage, shredded
• cilantro

1. For the Mahi Mahi: In a food processor {or blender}, combine 1/4 cup olive oil, 2 tbsp lime juice, 1 tbsp chili powder, sliced jalapeno pepper and 1 tsp kosher salt. Puree mixture and pour into a large gallon size ziploc. Add Mahi Mahi steaks to marinade in bag. Shake bag while also using hands to rub mixture to saturate fish. Place in fridge for at least 30 minutes to marinate.
2. For Jalapeno Lime Sauce: In food processor or blender, combine 1/2 cup greek yogurt, 1/2 cup mayo, sliced jalapeno pepper, 2 tbsp fresh lime juice, 1 tsp cayenne pepper, 1 tsp chili powder, 1/2 tsp ground cumin and 1/2 tsp dried dill weed. Puree until consistency is slightly liquified. Season with salt to taste, if desired.
   
3. Remove Mahi Mahi from fridge and slice fish into 1 to 2 inch strips. Heat a non-stick stovetop skillet to medium-high heat. Drizzle a small amount of oil in skillet and heat for 1 minute. Add Mahi Mahi to skillet and cook for 8 to 10 minutes, or until fish flakes easily with a fork and is cooked through.
4. Place 3 to 4 fish strips on each warmed flour tortilla. Top with shredded cabbage, then drizzle with the lime sauce and top with cilantro.
   

Enjoy!!