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Ceviche Taco Bowls
A delicious mahi mahi ceviche recipe fills these easy to make taco bowls for the perfect appetizer or Cinco De Mayo party snack!
Servings:
6
taco bowls
Prep Time:
9
minutes
mins
Cook Time:
20
minutes
mins
Total Time:
29
minutes
mins
Author:
Whitney Bond
Course:
Appetizer, Main Course
Cuisine:
Mexican
Ingredients
½
1x
2x
6
“fajita size” 6 inch flour tortillas
½
cup
fresh lime juice
½
cup
fresh grapefruit juice
½
cup
fresh orange juice
1
lb
mahi mahi
,
skin removed & diced
1
cup
white onion
,
diced
1
cup
tomatoes
,
diced
2
jalapenos
,
de-stemmed, seeded & minced
1
tbsp
fresh chopped cilantro
½
tsp
sea salt
2
avocados
,
seed & skin removed & diced
Instructions
Preheat the oven to 375°F.
Heat the tortillas, wrapped in damp paper towels, in the microwave for 30-45 seconds.
Place the warmed tortillas in 4 inch diameter ramekins or bowls.
Place in the oven and bake for 12-15 minutes.
To prepare the ceviche, add the lime juice, grapefruit juice and orange juice to a glass or stainless steel bowl.
Add the mahi mahi and onions, make sure all of the fish is covered in the citrus juice.
Cover the bowl and place in the refrigerator for 20-30 minutes.
While the fish is “cooking” in the citrus juice, combine the tomatoes, jalapenos, cilantro and sea salt in a large mixing bowl.
After 20-30 minutes, use a strainer to drain the fish from the juice, then add it to the bowl, with the other ingredients.
Gently stir in the avocado.
Spoon the ceviche into the taco bowls.
Notes
Gluten Free Option:
Substitute corn tortillas to make this recipe gluten-free.
Nutrition Facts
Calories
301
kcal
(15%)
Carbohydrates
30
g
(10%)
Protein
18
g
(36%)
Fat
12
g
(18%)
Saturated Fat
2
g
(10%)
Cholesterol
55
mg
(18%)
Sodium
474
mg
(20%)
Potassium
891
mg
(25%)
Fiber
6
g
(24%)
Sugar
7
g
(8%)
Vitamin A
540
mg
(11%)
Vitamin C
39.3
mg
(48%)
Calcium
65
mg
(7%)
Iron
2.5
mg
(14%)
Did you make this recipe?
Tag
@WhitneyBond
on Instagram and hashtag it
#WBRecipes
!