Chef Tom: Mahi Fish Tacos With Guacamole Sauce - FOX 21/27 WFXR Roanoke/WWCW Lynchburg News, Weather

Chef Tom: Mahi Fish Tacos With Guacamole Sauce

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4 (6 ounce) fresh Mahi mahi fillets
olive oil, for drizzling
1 tablespoon fresh Italian parsley, finely chopped
2 cloves garlic, minced
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon onion powder
lemon pepper and salt to taste
1 lime, juiced
3 medium ripe Hass avocados, pitted and scooped from skins with a spoon
1 lemon, juiced
1/2 teaspoon cayenne pepper
1 cup plain yogurt
1 teaspoon salt
2 plum tomatoes, seeded and chopped
2 scallions, thinly sliced on an angle
1 romaine lettuce heart
12 soft 6-inch flour tortillas

Directions

Preheat a grill pan or indoor grill to high heat or, prepare outdoor grill. Drizzle fish with olive oil to keep fish from sticking to the grill pan or grill. Season fish with spices. Roll lime on the counter top to get juices flowing. Grill fish 4 to 5 minutes on each side or until opaque. Squeeze the juice of 1 lime down over the fish and remove from the grill pan or grill. Flake fish into large chunks with a fork.

While fish is cooking, in a blender or food processor, combine avocado flesh, lemon juice, cayenne pepper, yogurt and salt. Process guacamole sauce until smooth. Remove guacamole sauce to a bowl and stir in diced tomatoes and chopped scallions.