Domestic Goddess in Training: Fab Fish Tacos

*not my picture, but they look kind of like this*

Oh, my word! I just cooked the best meal of my life...second to my Christmas quiche. When anyone mentions San Diego, the first thoughts that come to anybody's mind are

FISH TACOS.

I've been wanting to make them for months, but I haven't had my own full kitchen until now. So I browsed some recipes and kind of made up my own concoction. It's beyond EASY to make. My grocery store of choice was Trader Joe's.

White Sauce (similar to Rubio's)

1/2 cup mayonnaise

1/2 cup plain yogurt

1/2 tsp. dill

1/2 tsp. chili powder

fresh lemon juice (or lime)

(Cayenne should be used instead of chili, but I didn't have any. Also some recipes called for 1/2 tsp. cumin and 1/2 tsp. of oregano, but they were MIA in my cupboards.)

I used my handydandy hand blender to mix all the ingredients together and put it in the fridge until my fish was done.

Fish Tacos

frozen mahi mahi fillets (Bake or Grill)

corn tortillas

broccoli slaw

mango papaya salsa

lemons or limes

Drizzle olive oil on shallow baking sheet. Lay mahi mahi on sheet. Drizzle oil over the top and lightly salt and pepper. Bake the mahi mahi at 450* for 12-18 minutes (if frozen) until flaky and slightly golden on the edges.

Warm corn tortillas in a moist paper towel in the microwave so they don't dry out. Arrange fish, slaw, salsa, white sauce, and squeeze some fresh lemon juice on top. Bon appetit!

(Traditionally, fish tacos are served with a purple cabbage slaw, but I grabbed the wrong one by accident. Broccoli slaw is a great substitute because the flavor isn't as strong as cabbage anyway. Also, lemons are great but, typically, limes would be served with this meal.)

*I got all of these ingredients at Trader Joe's. Feel free to substitute like I did. I LOVED these tacos without having all the ingredients I needed and they were still amazing! I look forward to serving them for our next party!!!*