Note: If using frozen Mahi Mahi filets, thaw them out on a plate in the refrigerator the day before you plan to eat them. Once you’re ready to prepare them, use a paper towel to soak up any moisture before baking.

• Pre-heat over to 400 degrees. Spray coconut oil or cooking spray on your baking dish.
• Keep your Mahi Mahi filets on a plate and salt and pepper both sides.
• Cut a lemon into 4 slices. Place 2 lemon slices on the bottom of your baking dish. Set Mahi Mahi filets on top of the lemon slices. 
• Place in the oven and bake until fish is 145 degrees (between 8-15 minutes). Use a food thermometer to make sure your Mahi Mahi is cooked thoroughly. It should be 145 degrees at the center of each filet. 
• Heat a sauté pan medium low and add 3 tbs of butter. Let the butter melt while the fish is baking. Wash your cilantro and pull off the stem. Set to the side on a paper towel or small plate.
• Once your fish is done baking, pour the melted butter over your fish while inside the baking dish. 
• Place 4 tortillas in a damp paper towel. Microwave for 45 seconds. You can also heat these up in your sauté pan until they’re warm if you prefer. I like to double up on tortillas so your tacos don’t fall apart (2 tortillas for each taco).
• Lay your tortillas open on a plate. Add your Mahi Mahi filets. Depending on the size, you may need to cut them to the right portion for your tortilla. 
• Add 2 tbs of mango pineapple salsa, 2 tbs of cole slaw, and 1 tbs of guacamole to each taco.
• Drizzle your crema sauce over each taco. This sauce has a little kick to it, so if you don’t like spice, you can skip it!
• Add a couple pinches of cilantro to each taco.