Grilled Mahi Mahi Fish Tacos
This gluten free recipe for fish tacos is filled with cilantro lime jalapeño marinated & grilled mahi mahi, pico de gallo and fresh avocado!
Ingredients
- ¼ cup olive oil
- 1 tbsp fresh lime juice
- 1 tbsp fresh lemon juice
- 1 tbsp chipotle chili powder
- 1 tsp cumin
- 1 tsp sea salt
- 1 jalapeno, minced
- 2 cloves garlic, minced
- ¼ cup fresh cilantro leaves, chopped
- 1 lb mahi mahi
- 8 small corn tortillas
Toppings
- 2 avocados, diced
- 1 cup cabbage, shredded
- 1 cup pico de gallo
Instructions
- Whisk the olive oil, lime juice, lemon juice, chipotle powder, cumin, salt, jalapeño, garlic and cilantro together in a small bowl.
- Place the fish in a shallow dish and pour the marinade over the fish.
- Place in the refrigerator to marinate for 15 minutes.
- Preheat the grill to a medium temperature.
- Remove the fish from the refrigerator and grill, skin side down, for 10-15 minutes.
- Remove from the grill and let rest for 5 minutes.
- Use a fork to lightly pull the fish right off the skin.
- Place the tortillas on the grill for 20 seconds.
- Fill the tortillas with the fish and top with the avocado, cabbage and pico de gallo.
Nutrition Facts
Calories 266kcal (13%)Carbohydrates 21g (7%)Protein 13g (26%)Fat 15g (23%)Saturated Fat 2g (10%)Cholesterol 41mg (14%)Sodium 574mg (24%)Potassium 566mg (16%)Fiber 5g (20%)Sugar 3g (3%)Vitamin A 665mg (13%)Vitamin C 13.6mg (16%)Calcium 46mg (5%)Iron 1.7mg (9%)
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