Total Time: 20-25 minutes (includes marinade time)

Ingredients:

• 12 oz of frozen wild caught mahi mahi
• 1 TBS chili powder
• 1 tsp garlic salt
• juice of 1 lime
• 2 TBS olive oil
• 6-8 small gluten free white corn tortilla shells + drizzle of olive oil
• 1 bag of shredded cabbage
• salsa
• my Creamy Chipotle Sauce

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What to do:

• In a shallow bowl combine the olive oil, chile powder, garlic salt, lime juice and mix well
• Place fish in the mixture and coat it completely; let sit in refrigerator for 15-20 minutes
• While your fish is marinating:
  • make a batch of my Creamy Chipotle Sauce
  • heat some olive oil over medium heat and brown your tortilla shells on each side
    • wrap these up in tin foil to keep warm while you cook the rest
  • rinse black beans and heat over low heat while stirring continuously
• Heat 1 TBS of olive oil over medium heat
• Add fish and cook 3-4 minutes on each side until it can be easily flaked apart
• Remove fish from pan and flake it up with a couple forks
• Build your tacos by spreading some chipotle sauce on the tortilla shell, followed by some fish and topped with cabbage and salsa