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