pin to present: fish tacos, round 2

In my quest to learn to make yummy fish tacos, here we have round two: the grilled version. The panko-crusted cod versions I made earlier were great, but when I go out for fancy tacos I like a variety of flavors to try. So I'd better have a grilled mahi one in my arsenal, right?

Here's how the recipe I found on Pinterest turned out:

image and recipe: Bits and Bytes

These got a yum verdict from both of us. The fish was really delicious - I would have eaten it just on its own. The marinade had a really nice mix of spices that made kind of a (tasty) crust when grilled.

And normally I ignore topping/sauce instructions for tacos because I'm quite positive the best thing is always guacamole, but this recipe's avocado chipotle sauce sounded intriguing enough to convince me to use my avocado for this purpose instead. Mine somehow turned out nothing like the picture in color (i.e. mine looked rather unappealing) and texture (mine much less liquidy, and more liquid would have been nice), but it made for a really nice level of spiciness and added flavor.

So, in summary: the mahi was absolutely a success, my making of the sauce needs another attempt, and the whole package is rather delicious.

And now I think item #2 on my 30 before 30 list can be considered complete! I've now made fish tacos three times, with two different kinds of fish. All were quite tasty, didn't require crazy ingredients that put me outside of my comfort zone (except the fish itself), and were surprisingly pretty easy. While I still have a little fear of cooking fish in general (what kind to buy? what does "flakes when done" really mean?), I realize that my fear of the difficulty of cooking my own fish tacos was a bit unfounded... New summer staple meal, I think!