In my house taco night comes in many variations. Pre-made, do it yourself taco-bar, steak, beef, chicken, turkey, fish, veggies, etc., the possibilities are endless! These mahi-mahi tacos are a perfect blend of spicy and tangy.
Ingredients: (Makes 10 very stuffed tacos)
- Organic corn tortilla shells
For the fish:
- 1 lb. wild mahi-mahi
- 1 1/2 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper
- 1 mango
- 1 orange, diced
- 1 avocado, diced
- 1/2 red onion, finely chopped
- 1 cup grape tomatoes, chopped
- 2 tbsp lime juice
- 1 tsp cilantro
- 1 tsp ground garlic from garlic mill
Homemade Spicy Sauce:
- 1/4 cup organic light mayonnaise (did you know it’s easy to make your own?)
- 2 tbsp Sriracha
- 1-2 limes, sliced
- Shredded cabbage
- In a bowl combine seasoning for the fish; season fish and set aside.
- Chop up mango, avocado, tomato, onion, and orange. Place in a bowl and add lime juice, garlic, and cilantro. Mix well and set aside in fridge.
- Spray grill pan and cook fish over medium heat for about 4-5 minutes on both sides, or until fish is fully cooked and flakey.
- Move fish to cutting board and chop into pieces.
- On a serving dish lay out desired amount of taco shells.
- Place fish pieces into each taco shell, followed by the tropical salsa.
- Top with shredded cabbage, drizzle with spicy sauce, and serve with lime wedges.
I serve mine with tortilla chips and a bowl with extra tropical salsa!