Fish Tacos

Ingredients
Rice, cooked
Mahi Mahi Filets
Black Beans
1 Ripe Avocado
Shredded Mexican Cheese
Ranch Dressing
Salsa




Put a can of black bean on the stove to heat. While those are warming up, you can cook the fish.

Rinse the fish and pat dry with a paper towel. (Don't worry about removing the skin at this point.) Season the exposed side however desired. Personally, I like to keep it simple with a little salt, pepper, and garlic powder. 

Heat 1 TBsp of vegetable oil in a pan over medium heat. Heat the fish skin side down for 1-2 minutes and flip. You will find that is is now super easy to remove the skin (see my cook's tip here for pictures). I leave the fish in the pan and use a spatula to remove the skin while the other side is cooking. But if this makes you uncomfortable, you can remove the fish from the pan completely to do this.  

After you've removed the skin, season that side as well. Cook the fish on the first side until it has changed color about 1/4 of the way up, or for approximately 3 minutes. Flip and cook, the now skin free side, an additional 4 minutes. Remove from the pan and pull the fish apart into bite size pieces.

Assembling the Tacos
Slice the avocado

To make the sauce, place 1/4 cup ranch dressing & 1/4 cup salsa in a dish and combine.
Layer your taco with rice on the bottom, next fish, black beans, cheese, sauce, and avocado on the side. Serve with tortilla chips and enjoy!


**If desired, you can fry some flour tortillas for the tacos. However, as I have gluten allergies, we make ours "naked."** 

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