Chipotle Lime Fish Tacos
Here is a super EASY, DELICIOUS & lent-friendly dinner idea! I also bought almost all of these ingredients from ALDI (I even use their Southwest Chopped Salad Kit)! This is also the PERFECT recipe to help you pretend it is much warmer outside!
Ingredients
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1.5 pounds mahi mahi fillets, skinless
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6-8 6-inch corn tortillas (or flour), warmed
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3 tablespoons Chipotle Extra Virgin Olive Oil
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2 tablespoons lime juice
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1 tablespoon soy sauce
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1 1/2 tsp paprika
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1 1/2 tsp brown sugar
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1 tsp ground cumin
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp Hepp’s Lime (or Lemon) Salt
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1/2 teaspoon dried oregano
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Little Salad Bar Southwest Chopped Salad Kit (from Aldi), prepared as package directions
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Mango Salsa (purchased at Aldi)
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Avocado Crema
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1 medium avocado
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1/2 cup sour cream (or Greek yogurt)
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2 tablespoons mayonnaise
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1 tablespoon lime juice
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1/2 teaspoon Hepp’s Lime Salt
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1/4 teaspoon ground cumin
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1/4 teaspoon garlic powder
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Directions
In a small bowl, combine Chipotle Extra Virgin Olive Oil, lime juice, soy sauce, paprika, Honey Meadows Raw Honey, cumin, garlic powder, onion powder, Hepp’s Lime Salt and dried oregano. Whisk vigorously to create a marinade. Place mahi mahi fillets in a baking dish. Pour marinade over the fillets (make sure its on the bottom of the fillets as well). Allow to marinate for 15 minutes.
While the fillets are marinating, in a seperate small bowl, prepare the avocado crema. Combine all ingredients and smash well until smooth, set aside.
Heat an additional 2 tablespoons Chipotle Extra Virgin Olive Oil in a large skillet on medium-high. Place marinated mahi mahi fillets in the skillet. Cook for about 2 minutes before turning over. Cook for an additional 2 minutes on the other side.
Place a warm tortilla on a plate. Place a portion of the mahi mahi fillet on the tortilla. top with Little Salad Bar Southwest Chopped Salad, mango salsa and avocado crema.
Enjoy! 
