Fish Tacos – enjoy Taco Tuesday at home!

I absolutely love Mexican food.  For the longest time, I survived on the typical burritos and enchiladas but as I got a little older and more health conscious, I began ordering Fish Tacos.  I’m not a huge fan of the battered and fried kind…nevermind that they don’t fit into my diet these days anyway.  Since we always have Taco Seasoning on hand (and limes or lemons), I decided to play around with making my own marinade.  I may seem complicated, but I really like simple recipes that are full of flavor.  This is one of those!  After an evening of kid activities and running all around, I can throw dinner together in about 20-30 minutes and the kids LOVE it!  I dish out the fixings and let them make their own.  They don’t even complain that the sour cream is actually Greek yogurt and the lettuce is spinach.  It’s a healthy meal that the whole family loves!

Fish Tacos

• 2 pounds Mahi Mahi (I typically use 4 of the Costco frozen, defrosted, individually portioned Mahi Mahi)
• 1/2 cup fresh squeezed lime juice (can also use lemon juice, preferably still fresh squeezed)
• 1/2 cup avocado oil (or similar lightly flavored oil)
• 1 T Taco Seasoning

Calories: 240 calories for a 4 oz serving (fish and marinade only)

Pay close attention…this is a tough one, haha.

Dice your Mahi

Measure your juice and oil.  Mix in Taco Seasoning.

Place Mahi into a gallon resealable bag and pour in marinade.  Move it around to make sure all of the fish is coated.  Place in the fridge for at least 15 minutes up to 4 hours.  Any longer and you will end up with ceviche…

Pour the contents of the whole bag into a skillet and bring to a simmer.

Cook for 8-10 minutes until fish is cooked through and will flake with a fork.

Serve with your favorite taco fixings!  We typically use tomato, onion, cilantro, lime, salsa, Greek yogurt, avocado or Wholly Guacamole, and Tapatio.  Ole!

Fish Tacos: 1 serving with corn tortillas + salsa + guacamole + Greek yogurt + veggies = 500 calories of goodness!