Mahi Mahi Tacos
Makes 4 servings
INGREDIENTS
- 16 ounces Mahi Mahi (white fish)
- 8 corn tortillas
Marinade for Mahi Mahi:
- 1⁄8 cup lime juice
- 1 teaspoon chili powder
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
Garnish:
- 1 cup Pinnacle Pico (pico de gallo)
- 1⁄2 cup sriracha mayo
Mayo:
- 1⁄2 cup low fat olive oil mayo
- 1 tablespoon lime juice
- 1 teaspoon of sriracha – (you can use more if you like more spice)
HOW TO MAKE IT
- Preheat the oven to 350 degrees and then bake the Mahi Mahi for about 20 minutes or until cooked.
- With a fork, pull the fish apart into smaller pieces.
- Heat corn tortillas over a gas range.
- Add the fish to the corn tortillas, then split the pico de gallo between each taco.
- Top with a drizzle of mayo.
- Recipe yields 8 tacos.
Serving size: 2 tacos
Serves: 4 Calories per serving: 413 Protein: 38g Carbohydrate: 26g Fat: 8g Sodium: -mg Fiber: 5g
Pinnacle Pico
Makes 16 servings (¼ cup)
INGREDIENTS
- 2 cups roma tomatoes, small diced and deseeded
- ½ cup yellow onion, small diced
- 1 ½ cups english cucumber, small diced, peeled and deseeded
- 1 tablespoon cilantro, chopped
- 2 tablespoons fresh lime juice
Optional:
- 1 teaspoon jalapeno, minced
- ½ teaspoon sea salt
- ½ teaspoon pepper
HOW TO MAKE IT
- Quarter roma tomatoes, scoop out seeds and dice into ¼ inch cuts.
- Also ¼ inch dice the yellow onion and cucumber.
- Finely chop the cilantro and mince the jalapeno.
- Add all ingredients into a mixing bowl and mix well.
Recipe yields 4 cups.
Serving size: ¼ cup
Serves: 16 Calories per serving: 10 Protein: -g Carbohydrate: -g Fat: -g Sodium: -mg Fiber: -g
