Fish Tacos

After eating at one of the best Mexican joints in Memphis, I was inspired to create my own summertime fish tacos.

Fish is a great light entree in the sweltering summer heat.

I mean, who really wants steak and potatoes when they’re sitting by the pool?

I bought frozen, wild-caught mahi-mahi from Costco. I don’t buy fish that’s not wild-caught because of the mercury toxicity, antibiotics, hormones and chemicals from pollution found in farmed fish.

I cooked it up in a pan over medium heat with butter, garlic, lemon juice, cumin, dill, sea salt and pepper.

I used Food for Life brand sprouted organic corn tortillas (admittedly not as tasty as the kind you get from a Mexican restaurant, but at least I know the corn was not genetically-modified and sprayed with pounds of pesticides).

I spread on some Veganaise (made with grapeseed oil), then topped the tacos with avocado slices and cilantro.

I mean, whoa.

Good stuff.

What’s your favorite type of taco?

This post is linked to Mouthwatering Monday