Step by step, these tacos were worth it. I bought some frozen mahi mahi and wanted to try out my new Chipotle sauce that I made. Rice
- 3/4 cup white rice
- 1 3/4 cup chicken broth
- 3 tbsp of chopped green onion
- Heat the broth in a 2-quart saucepan over medium-high heat to a boil.
- Stir the rice in the saucepan. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender.
Mahi Mahi
- 2-3 pieces of Mahi Mahi Fish
- 1 tsp olive oil
- 3 tbsp of Chipotle Sauce or your favorite mild smokey salsa
- Clean and wash the Mahi Mahi filets and pat dry.
- Add Chiptole Sauce, let marinade for a couple minutes while you prep your fish.
- After 10-12 minutes after the rice has started, start grilling the fish, cooking the skin side down for 3-4 minutes before flipping. Cooking time should be 7-9 minutes or done to your preference.
Cherry Tomato Fresh Salsa
- 10-12 Cherry Tomatoes, diced small
- 4 tbsp of diced onion
- 2 tbsp of chopped cilantro
- 1/2 lemon squeezed
- 1 tbsp of white vinegar
- Cracked salt and pepper
- Combine all ingredients in the bowl and try not to eat it all before serving.
Just add tortillas, chopped cabbage, cheese and hot sauce and there you go.
In my local market, I found these New Zeland Green Mussels, already precooked and frozen. I defrosted the box and found that there more than we could eat and did them two ways. Beer Baked and Cooked in Coconut Curry 
