Fish tacos provide the perfect lunch or light dinner. The Mahi Mahi is a very healthy lean protein. It’s paired with fantastic fresh tropical fruit, and organic vegetables, which round this dish off as a culinary superstar. The avocado is packed with healthy fats, and the organic white corn tortillas offer a wonderful supply of carbohydrates.
This is a win-win recipe. SUPER TASTY and SUPER HEALTHY!
Ingredients
- 5oz fillet of wild-caught Mahi Mahi, seasoned with sea salt, pepper, and organic coconut oil, then portioned into 8 ½- ¾ oz strips
- 1 tablespoon organic coconut oil
- ½ avocado, sliced into 8 pieces
- 1 jalapeño, roasted, seeded, and diced thin
- ¼ cup diced fresh mango
- ¼ cup organic red cabbage, sliced thin
- 1 tablespoon cilantro leaves
- 4 teaspoons aioli
- 4 non-gmo, sprouted corn tortilla shells, warmed in a skillet when ready to serve
- Sea salt and pepper
Aioli Ingredients (Make the sauce first)
- 4 tablespoon olive oil mayo
- ½ lime, juiced
- 1 chipotle chili, smashed into a paste
Preparation
- Sear the Mahi Mahi on (medium heat) all sides for roughly 45 seconds, then set aside until ready to serve. Warm the tortillas gently in a warm cast iron skillet.
- Lay four tortillas out flat and place an equal portion of red cabbage on each.
- Place two slices of avocado on each.
- Divide the jalapeno, mango, and cilantro evenly on the tortillas.
- Sprinkle sea salt and pepper to taste.
- Place two slices of Mahi Mahi on each tortilla.
- Drizzle a teaspoon of sauce over each set of fish.
- Eat and enjoy immediately!
Nutrition Facts*
| Calories | 390 |
| Total Fat | 22g |
| Carbohydrates | 32g |
| Protein | 16g |
| Servings Per Recipe | 2 |
* Nutrition Facts are based on 1 serving.
Photographer: Carmen Troesser
