Serves: 4
Serving Size: 2 tacos + 1/4 of salsa, divided
Ingredients:
Mahi Mahi Tacos
- 1 pound Mahi Mahi (you can also use Tilapia)
- 1 teaspoon coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1 tablespoon cooking oil
- 8 small 100% corn tortillas
- Optional toppings: 1 avocado, sliced; a squeeze fresh lime juice
Corn and Tomato Salsa
- 1 bulb shallots, diced
- 1 pint cherry tomatoes, halved
- 1/4 bunch cilantro, chopped
- 2 cups frozen corn, defrosted
- 1/2 teaspoon paprika
- 1 tablespoon red wine vinegar
Directions:
- Preheat oven to 400F.
- Toss together salsa ingredients (corn, shallots, tomatoes, and cilantro with paprika and red wine vinegar) and set aside.
- Rinse and dry the Mahi Mahi. Slice into 3/4” thick pieces. Brush or spray a sheet pan with some cooking oil. Mix together coriander, cumin, garlic powder, paprika, salt, and oil. Toss sliced mahi mahi in spice mixture and spread out into 1 layer on a sheet pan. Roast for 8 to 12 minutes, until fish is golden on the outside and opaque in the middle.
- Warm up tortillas according to package instructions and assemble your tacos. Fill with fish, salsa, and top with avocado and a squeeze of lime juice if desired.
Nutrition Information:
Per serving: Calories: 312
Fat: 7g; Carbohydrate: 31g; Fiber: 4g; Sugars: 7g; Protein: 31g
Original recipe can be found here!
