tailgating fish tacos
2 avocados, halved, pitted and peeled
2 Tbsp. fresh lime juice
2 Tbsp. red onion, minced
1 bag Fresh Express Asian Chopped Kit
1 pound Mahi Mahi, or favorite white flaky fish
1/4 tsp ground cumin
1/4 tsp chili powder
1 Tbsp. coconut oil
6 soft white flour tortillas
6 lime wedges for garnish
Fresh cracked pepper
MAKE THE GUACAMOLE:
In a medium bowl, mix avocados, lime juice, red onion, and a pinch of kosher salt. After mashed and well incorporated, set aside.
MAKE THE SALAD:
In a large bowl, toss the salad kit with the dressing. Season with kosher salt and fresh cracked pepper. Set aside.
MAKE THE FISH:
In a large, non-stick skillet, heat the coconut oil over medium high heat. Season one side of the fish with ground cumin, chili powder and a pinch of salt and pepper. Once the oil is hot, carefully place the fish in the skillet. In the skillet season other sides of the fish with ground cumin, chili powder and a pinch of salt and pepper. Cook each side of the fish for approximately 4 minutes. Once fully cooked, transfer to a plate and carefully flake the fish into large chunks with a fork.
ASSEMBLE THE TACOS:
Place a heaping spoonful of the fish into tortilla. Top with a small amount of salad, then guacamole. Garnish each taco with fresh squeezed lime wedge. Repeat with remaining tacos.