Before this meal, I'd never even eaten mahi mahi before, so this was a bit of a gamble. But, Dave assured me it was just the kind of fish I would like — meaty in texture and mellow in taste. Turns out he was right on the mark, and I couldn’t have been happier with my results.
I started by marinating my fish in the chili-lime-tequila marinade that I used for my enchiladas. Next, I made a very un-me decision and forewent incorporating cheese. Rather than melty, I wanted my tacos to be creamy, so I built a silky smooth texture with avocado and light sour cream. For a dose of veggies, I added some tomatoes and red onion to my mahi. And, to top it all off, crumbled bacon gave my tacos the perfect finishing touch.
Everything about this recipe worked in perfect harmony — the cool avocado and sour cream tempered the spicy mahi mahi, while the salty bacon lent a deliciously savory balance. Bursting with flavor and decidedly Mexican, these avocado & bacon mahi mahi tacos are the perfect healthy entrée. Just think — the fewer calories you eat, the more you can drink!