Sometimes you just want something that tastes fresh and zesty, especially after this crazy frigid winter we’ve had. I can’t wait till the weather finally breaks for good! I’m ready for warm days and cool nights, trips to the farmers market for spring veggies, and the fishing boats will finally start running in again with loads of fresh fish. (Hence my husband is obsessed with fishing so that part may not be the best thing for me!) 🙂
I also have a small addiction to slaws! My biggest cravings are always for something crunchy. People laugh at me when I tell them this, but my go to at 8:30 every night is not chocolate or something sweet. It’s always Kale Slaw or I’ll make up a batch of whatever I can mix with cabbage. Something about those crunchy, zingy, and earthy flavors, I can’t seem to get enough of!
So here’s my recipe for Citrus Mahi Mahi with Cilantro Lime Cole Slaw and I topped it off with some fresh mashed avocado. These started off as tacos, then I thought the tacos shells would ruin the freshness! I don’t usually eat tomatoes in the winter because they’re out of season, but I had a couple left over from cooking meals for some of my clients. So I through them in there and I think a little more of the acid made the slaw that much better! Let me know whatcha think! Here’s to hoping spring is really right around the corner.
- 6-8 oz of Mahi Mahi (preferably fresh but frozen is ok too)
- 3 tablespoons of good olive oil
- 5 drops doTerra lime essential oil or juice of 1 1/2 limes
- 1/2 head purple cabbage-shredded
- 1/2 head green cabbage-shredded
- 2 carrots- peeled and shredded
- small handful roughly chopped fresh cilantro
- 1/2 shallot-chopped
- 6-7 cherry tomatoes- sliced
- 1 avocado (ripe)
- Sea Salt
- Fresh ground pepper
In a medium saute pan, add a little olive oil, add Mahi, 2 drops of lime oil or 1/2 teaspoon fresh lime juice. Season with salt and pepper and cook thoroughly. In a separate bowl, add cabbage, carrots, shallots, tomatoes, cilantro, 2-4 drops of lime oil, 2 tablespoons olive oil, salt and pepper. Mix well. Slice open avocado, remove pit, mash into a small bowl. On a plate, place slaw, top with Mahi, then add a spoonful of fresh avocado! Soooo good!