Mahi Mahi Tacos
If you need to add variety to your menu, opt for this Mahi Mahi taco recipe. It's a family friendly dish that is loaded with minerals and vitamins. To top it off. It's simple to make and fun to eat.
Prep time: 5 minutes (plus 10 minutes standing)
Cook time: 25 minutes
Makes 8 tacos
What you need
- 2 g (1/2 tsp) dried oregano
- 2 g (1/2 tsp) salt
- 2 g (1/2 tsp) ancho chile powder
- 2 g (1/2 tsp) paprika
- 2 g (1/2 tsp) ground cumin
- 1 g (1/4 tsp) ground black pepper
- 450 g (1 lb) skinless mahi mahi fillets
- 15 mL (1 tbsp) canola oil
- 1/2 medium onion, finely chopped
- 1/2 red bell pepper, seeded and chopped
- 1 jalapeño pepper, seeded and chopped
- 2 garlic cloves, minced
- 1 lime
- 1 can (400g/14 oz) low-sodium chopped tomatoes (with juice)
- 15 g (1 tbsp) chopped fresh cilantro or parsley
- 8 corn or small flour tortillas
- 175 mL (3/4 c) low-sodium salsa, preferably salsa verde
- 200 to 250 g (1 c) reduced-fat shredded Cheddar cheese (optional)
What you'll need to do
1. Combine the oregano, salt, ancho powder, paprika, cumin, and black pepper. Scatter all but two grams (1/2 teaspoon) of the spice rub over the fish and let stand for 10 minutes.
2. Heat the oil in a large, deep sauté pan over medium-high heat. Add the fish and cook until nicely browned on both sides but slightly underdone in the centre, three to four minutes per side. Remove to a plate and cover to keep warm.
3. Reduce the heat to medium and add the onion, bell pepper, and jalapeño pepper. Cook until the vegetables are soft, four to five minutes. Add the garlic and cook for one minute.
4. Cut the lime in half and squeeze the juice from one half into the pan along with the tomatoes (with juice) and the remaining two grams (1/2 teaspoon) of spice rub. Simmer until the tomatoes begin to break down, eight to ten minutes.
5. Wrap the tortillas in foil with a spritz of water and heat in a 150°C (300°F) oven until soft and pliable, about 10 minutes. Stir the cilantro into the sauce along with any juices from the fish plate and cook for two minutes.
6. Cut the fish into bite-size pieces and place over the sautéed vegetables in the pan. Remove from the heat.
7. Cut the remaining lime half into wedges and place on the table with the salsa, tortillas, pan of fish, and cheese (if using), using trivets as necessary.
Allow guests to build each taco with a spoonful of cheese, sauce, fish, salsa, and a squeeze of lime, folding the tortilla bottoms up and sides in to enclose.
PER TACO: 145 cal, 3 g fat (0 g sat), 18 g carbs, 13 g protein, 3 g fibre, 41 mg chol, 384 mg sodium, 39 mg calcium
