Recipe:

/ˈresəˌpē/

2 Mahi Mahi Filets

12 assorted Small Tomatoes

1 Cup Chopped Cabbage

1/2 Cup Chopped Jicama

1/2 Red Onion

2 Cups Diced Mango in Syrup (the cups you ate as a kid)

1tbsp Sriracha

3Tbsp Vegan Mayo

1 Avocado

1tbsp Cumin

1tbsp Black Pepper

1tsp Garlic Powder

EVOO

Salt

Cilantro

The sun has shown up in Buffalo, New York and my brain immediately decided to be healthy. Seasonal Depression was very real. So here we go with the most amazing Tacos for a summer night. ALSO they are so easy you can make a million of them. And then eat them all yourself.

In a bowl mix together your cabbage, diced red onion, jicama, diced tomatoes, and the mangos. I scoop them out so a little syrup stays on them which will season the slaw. Add salt and pepper, a tsp of Olive oil and mix well.

Heat olive oil in a pan on Medium heat and Chop your Mahi into chunks. On a plate mix cumin, garlic powder and black pepper. Gently coat the maxi and saute for about 5-10 minutes or until cooked through.

In a plastic baggie mix together sriracha and mayo. Cut the tip to pipe the aioli onto the tacos.

Remove mahi from pan and put on a separate plate. Brush olive oil onto one side of a tortilla and score them in the middle so they’re easy to fold. Heat on the pan and add ingredients onto half when it starts to puff up. Fold, press and remove from heat.

Assemble your taco with sliced avocado, slaw, Mali and aioli. Top with a little cilantro and enjoy!