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Mahi Mahi Tacos

Mahi Mahi Tacos

Makes 4 servings


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 


1 cup Pinnacle Pico (pico de gallo) 

1⁄2 cup sriracha 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) 


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)


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


1 teaspoon jalapeno, minced

½ teaspoon sea salt

½ teaspoon pepper


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