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!
click for info 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!