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