“These Mahi Mahi Tacos With Tropical Salsa are the perfect low-carb, light and healthy lunch or dinner! The crunch of the lettuce with the c...
Ingredients
For Fish
- 1 lb. wild mahi-mahi, about 3-4 fillets
- 1-1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Big pinch of salt and ground black pepper
For Tropical Salsa
- 1 mango, diced
- 1 orange, diced
- 1 avocado, diced
- 1/2 red onion, minced
- 1 cup grape tomatoes, quartered
- 2 tablespoons lime juice
- 1 teaspoon cilantro
- 1 teaspoon garlic powder
- big pinch of salt and pepper
Sriracha Mayo
- 1/4 cup mayo, homemade or store-bought
- 2 tablespoons Sriracha
For Serving
- Romaine lettuce leaves
- 2 limes, sliced
- 1/4 of a red cabbage, shredded
- Corn tortilla shells
Directions
- For fish: rub spices all over and let sit in the refrigerator for 10 minutes, while prepping salsa..
- 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.
- 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.
- For Sriracha mayo: Mix together mayo and sriracha in a small bowl and set aside for serving.
- For serving: Serve fish tacos with romaine lettuce leaves or taco shells, shredded cabbage, lime wedges, prepared salsa and drizzle with sriracha mayo.