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!
