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Grilled Mahi Mahi Fish Tacos
Print Recipe
This gluten free recipe for fish tacos is filled with cilantro lime jalapeño marinated & grilled mahi mahi, pico de gallo and fresh avocado!
Course
Main Course
Cuisine
Mexican
Prep Time
30
minutes
mins
Cook Time
15
minutes
mins
Total Time
45
minutes
mins
Servings
8
tacos
Calories
266
Author
Whitney Bond
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
Calories:
266
kcal
|
Carbohydrates:
21
g
|
Protein:
13
g
|
Fat:
15
g
|
Saturated Fat:
2
g
|
Cholesterol:
41
mg
|
Sodium:
574
mg
|
Potassium:
566
mg
|
Fiber:
5
g
|
Sugar:
3
g
|
Vitamin A:
665
mg
|
Vitamin C:
13.6
mg
|
Calcium:
46
mg
|
Iron:
1.7
mg