Taco Tuesday:Mahi Mahi Fish Tacos

Taco Tuesday: Mahi Mahi Fish Tacos


fish taco
*Note: You may substitute grouper, cod, monkfish, shrimp, or any firm fish that can hold up to this handheld feast. Heck, chicken even works!


coconut oil
4 mahi mahi fillets, about 5 ounces each
Salt and freshly ground black pepper
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon dried marjoram or oregano
1 teaspoon dried thyme
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 lime, juice and zest
1 avocado, pitted and diced
8 soft taco-size flour tortillas, regular or whole wheat

1/2 cup diced freshmango salsa
2 tablespoons chopped fresh cilantro

Coat a stove-top grill pan or griddle with coconut oil and preheat to medium-high. Season both sides of the mahi mahi with salt and pepper.

In a small bowl, combine the chili powder, cumin, marjoram, thyme, onion powder, garlic powder, cayenne pepper and 1 teaspoon of the grated lime zest (reserve the lime for its juice). Rub the mixture all over both sides of the mahi mahi. Place the mahi mahi on the hot pan and cook for 3 to 4 minutes per side, until the fish is opaque and fork-tender.
In a small bowl, combine the avocado and 1 tablespoon of the lime juice.
Cut the fish into bite-size pieces. Arrange the fish on the tortillas and top with the , avocado,  and cilantro and mango salsa

Read more at: http://blog.foodnetwork.com/healthyeats/2013/07/23/taco-tuesday-mahi-mahi-with-beans-avocado-and-tomato/?oc=linkback

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