Marinate Mahi-Mahi filets in a mix of fresh squeezed orange and lime juice for at least 2 hours. Add some salt. Lately, I like to use Himalayan Pink Salt that I can find at Costco for a great price. Once marinated, Cook over medium heat in coconut oil with some diced onions, or toss on the grill. I also steamed some red cabbage separately, then salted it. Serve on fresh tortillas if available where you are located. I have the fortune of living in Texas, where many grocery stores sell freshly made tortillas & keep them in a warmer. Top with sliced avocado and sliced mango and your favorite salsa.
Want to make a unique twist on the typical enchiladas? Try this! Cheesy mashed potato enchiladas! Vegetarian friendly dish (it could be made vegan with imitation cheeses?).
When I originally bought a 10 lb bag of golden potatoes, I intended to make a potato soup. That plan changed after I bought them. I hadn’t used up all of the corn tortillas I had from making tacos either. Instead, after dicing and boiling the potatoes. I made about 2/3 of the 10 lbs of potatoes into cheesy mashed potatoes using 8 oz of cream cheese. The rest of the cooked & diced potatoes, I froze in Ziploc bags for later use. Be sure to add salt and some enchilada seasoning or enchilada sauce to your mashed potatoes. I attempted to make true enchiladas rolled up, but it is much easier to make layered enchiladas, lasagna style, and it tastes just as good! Top with shredded cheese and enchilada sauce
