Mahi Mahi Tacos with Tropical Salsa

  • Cook Time: 15 Minutes
  • Servings: 4
  • Calories per serving 320. Protein 26g, Fat 9g, Carbs 38g, Fiber 9g

Ingredients

  • 1-1/2 Tsp Chili Powder (0.1 oz)

  • 1 Tsp Onion Powder (0.1 oz)

  • 1 Diced Avocado (7.2 oz)

  • 2 Sliced Limes (4.8 oz)

  • 2 Tbsp Lime Juice (1.1 oz)

  • 1 Diced Mango (5.9 oz)

  • 1 Diced Orange (4.7 oz) 

  • ¼ of a Red Cabbage, shredded, (7.8 oz) 

  • 1 Tsp Cilantro (0 oz)

  • 1 LB. Wild Mahi-Mahi, about 3-4 fillets (16.2 oz) 

  • 4 Corn Tortilla Shells (3.4 oz)

  • 1 Tsp Cumin (0.1 oz) 

  • 1 Tsp Garlic Powder (0.1 oz)

  • 1 Pinch Ground Pepper (0 oz)

  • ½ of a Red Onion (2 oz) 

  • 1 Cup Grape Tomatoes (5.3 oz) 

  • 1 Pinch Salt & Pepper (0 oz)

  • 2 Tbsp Sriracha (0.9 oz)

  • 4 Romaine Lettuce Leaves, 1 leaf (1 oz) (optional)

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Instructions

  1. For fish: rub spices all over and let sit in the refrigerator for 10 minutes, while prepping salsa.

  2. For tropical salsa: Add all of the ingredients together in a bowl and toss gently. Taste and adjust seasoning as needed. Store in the refrigerator until ready to assemble. 

  3. Cook fish: Heat a grill pan over medium heat and grease well. Once hot cook fish for about 4-5 minutes on both sides, or until fish is opaque and fork-tender. Move fish to cutting board, chop into pieces, and place into a serving bowl.

  4. For Sriracha mayo: Mix together mayo and sriracha in a small bowl and set aside for serving.

  5. For serving: Serve fish tacos with romaine lettuce leaves or taco shells, shredded cabbage, lime wedges, prepared salsa and drizzle with sriracha mayo.

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