Using the grill makes this recipe a cinch!

This is a straight forward, flavor filled, fresh, and HEALTHY crowd pleaser.

Switch out the mahi mahi for your favorite fish OR use chicken or shrimp instead.

Fish

2 Mahi Mahi fillets, about 8 oz. each

1 1/2 teaspoons cumin

1 1/2 teaspoons garlic powder

salt and pepper

Sauce

1/2 medium cucumber

1/4 cup green onions, chopped

1/4 cup cilantro, chopped

2 1/2 tablespoons PO Extra Virgin Olive Oil (such as Garlic or Baklouti Green Chili Oil)

1/8 – 1/4 cup red onion, chopped

2 large garlic cloves, chopped very fine

1 jalapeno, more or less to taste

2 tablespoons PO Jalapeno Balsamic Vinegar

1 lime, juiced

salt + pepper

Pat the fish fillets with cumin, garlic powder, salt and pepper. Grill 5 to 6 mins. on each side.
Once cool, crumble fish into taco portions
Combine the rest of the ingredients for the sauce in a food processor. Blend until chunky or longer for your desired consistency.
Warm your taco shells in the oven or on the grill.
Fill with fish and fresh cucumber sauce.
If you’d like, squeeze more lime juice on top for an added zing.
ENJOY!