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Posted on Apr 2, 2015

Easy Mahi Mahi Fish Tacos

Easy Mahi Mahi Fish Tacos

 

Easy Mahi Mahi Fish Tacos
Serves 3
Fish tacos can be filled with either fried fish (not healthy!) or grilled fish (healthy!). Here’s the healthy version, with a citrus marinade and tangy cabbage slaw.
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Total Time
40 min
Total Time
40 min
693 calories
34 g
182 g
46 g
43 g
13 g
610 g
433 g
5 g
0 g
29 g
Nutrition Facts
Serving Size
610g
Servings
3
Amount Per Serving
Calories 693
Calories from Fat 398
% Daily Value *
Total Fat 46g
71%
Saturated Fat 13g
64%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 24g
Cholesterol 182mg
61%
Sodium 433mg
18%
Total Carbohydrates 34g
11%
Dietary Fiber 15g
60%
Sugars 5g
Protein 43g
Vitamin A
27%
Vitamin C
157%
Calcium
24%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 pound mahi mahi
  2. 2 medium limes, halved
  3. 1 medium garlic clove, finely chopped
  4. 1/4 teaspoon ground cumin
  5. 1/4 teaspoon chili powder
  6. 2 tablespoons vegetable oil, plus more for oiling the grill grates
  7. Kosher salt
  8. Freshly ground black pepper
  9. 1/2 small head of green or red cabbage (about 14 ounces), cored and thinly sliced
  10. 1/2 medium red onion, thinly sliced
  11. 1/4 cup coarsely chopped fresh cilantro
  12. 6 to 8 soft (6-inch) corn tortillas
  13. Sliced avocado, for garnish (optional)
  14. Guacamole, for garnish (optional)
  15. Salsa, for garnish (optional)
  16. Sour cream, for garnish (optional)
  17. Hot sauce, for garnish (optional)
Instructions
  1. Place the fish in a baking dish and squeeze a lime half over it. Add the garlic, cumin, chili powder, and 1 tablespoon of the oil. Season with salt and pepper and turn the fish in the marinade until evenly coated. Refrigerate and let marinate at least 15 minutes. Meanwhile, make the slaw and warm the tortillas.
  2. Combine the cabbage, onion, and cilantro in a large bowl and squeeze a lime half over it. Drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss to combine. Taste and add more salt and pepper if necessary; set aside.
  3. Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 5 minutes total. Wrap the warm tortillas in a clean dishcloth and set aside while you prepare the fish.
  4. Brush the grates of a grill pan or outdoor grill with oil and heat over medium-high heat until hot. Remove the fish from the marinade and place on the grill.
  5. Cook without moving until the underside of the fish has grill marks and is white and opaque on the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2 to 3 minutes more. (It’s OK if it breaks apart while you’re flipping.) Transfer the fish to a plate.
  6. Taste the slaw again and season as needed with more lime juice. Slice the remaining lime halves into wedges and serve with the tacos. To construct a taco, break up some of the cooked fish, place it in a warm tortilla, and top it with slaw and any optional garnishes.
Notes
  1. Serve with Guacamole and Salsa, if desired.
Adapted from Chow.com
beta
calories
693
fat
46g
protein
43g
carbs
34g
more
Adapted from Chow.com
Ohana Sportfishing Adventures http://www.ohanasportfishing.com/