Making the salsa ahead is highly encouraged, even, as it allows the flavors of the salsa to infuse together. The other portions, the salsa and the avocado crema, can be made ahead and refrigerated. That's all the cooking required for this recipe. Mahi mahi is a relatively firm fish, and by cutting it into chunks before cooking, there's little chance of it falling apart when you try to lift it out of the pan. I haven't had it since because I heard horror stories of trying to cook fish at home - rubbery over-cooked fish that sticks to the pan. I think I had mahi mahi for the first time in the US Virgin Islands in 2001. These mahi mahi tacos are something I've recently discovered. I find joy in discovering new recipes and get bored eating the same thing the same way over and over again. If you have a staple recipe that you love and you enjoy preparing, by all means, eat it as often as you want. With SO MANY different things to eat and ways to prepare them, why eat the same thing over and over again?ĭon't get me wrong, I'm not knocking anyone who enjoys eating a lot of the same food. He's only exaggerating a bit - more often than not, our dinner will be a new-to-us recipe rather than something I've made before. I discovered that I loved fish. I discovered that fruit tastes DELICIOUS on meat.ĭave jokes that the reason he loves me is because he never eats the same meal twice. I discovered that I love chicken thighs even more than the breasts. Then I discovered all the different ways you could flavor a burger, and the millions of ways to prepare chicken breast and pork tenderloin. I ate the same thing over and over and over again. Mahi mahi tacos with mango salsa and avocado crema are a delicious, easy weeknight meal with lots of spice and summer flavor.ĭo you ever get bored of dinner? I think one of the reasons I got so interested in cooking was because I was bored of baked chicken breasts, tacos, grilled steak and spaghetti.
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