Mahi-Mahi Taco Boats

Quick, Healthy, Delicious

These tacos were beyond delicious and rather quick to make! If mango salsa is not your thing, you can always substitute with pico de gallo. I used iceberg lettuce as my taco shells but would recommend pairing with butter lettuce cups because they hold a little better. For the seasoning on the fish, I make my own blackened seasoning- I find that there is usually added sugar or preservatives in store bought options. Also, I recommend making the salsa first since the fish cooks in about 6-7 minutes. I usually make two versions one with mango salsa and one with pico de gallo. Here is the mango salsa recipe:

Mango Salsa:

• 1 mango peeled and diced

• 1 jalapeño, deseed, finely chopped

• 1/2 red bell pepper

• 1/2 cup diced cucumber (recommend english or Persian)

• 1/3 cup diced red onion

• 1 tablespoon lime juice

• 1/3 cup chopped cilantro

• Sea Salt to taste

Pico de Gallo:

• 1 beefstake tomato or salad tomato (the big fat ones at the store)

• 1 jalapeño, deseed, finely chopped

• 1/2 cup of fresh chopped cilantro

• 1/4 cup diced white onion

• 1/3 cup diced red onion

• 1-2 tablespoon lime juice

• Sea Salt to taste

Mahi-Mahi Fillets

• Blackened Seasoning

• cayenne, garlic powder, onion powder, paprika, sea salt, pepper, thyme, oregano

• EVOO

Pat Mahi-Mahi fillets with a paper towel to remove access moisture. Cover both sides with blackened seasoning. Place pan on skillet on medium high. Drizzle a little EVOO in the pan (I use an EVOO Mister called Misto Brushed Aluminum Olive Oil Sprayer -- highly recommend this product!) Once hot, place fillets in pan, cook each side about 3-4 minutes max. Set aside

Tacos:

• Mahi-Mahi Fillets cut and evenly distributed into lettuce cups

• Mango Salsa or Pico de gallo

• Artisan Romaine Lettuce

• Baja Sauce

• 1 tablespoon of plain fat-free Greek yogurt + 1 tablespoon of Cholula

• Sliced avocado on top (optional)

Perfect meal for Taco Tuesday!

#tacos #lettucewraps #fish #fishtacos #healthy