Who could turn down a fresh, crunchy grilled fish taco?! Not this girl. One of the many food benefits to living in Los Angeles is the endless access to fresh, authentic Mexican food, my favorite of which is the grilled fish taco. The heavy crunch of cabbage, the spice of chili and jalapeño, and the salty flaky fish all wrapped in a light tortilla really make me grin (don’t look too closely at that smile, there’s food in my mouth;). So let’s get right down to today’s easy, healthy and tasty gluten-free lunch or dinner.
Grilled Mahi Mahi Fish Tacos: Healthy and Fresh!
Fresh and healthy mahi mahi taco. Easy and super quick weeknight dinner!
Author: Crystal Cartier
Recipe type: Entree
Cuisine: Gluten-Free
Ingredients
- 1 pound mahi mahi
- olive oil or coconut oil for cooking OR just grill it
- chili powder
- sea salt and fresh ground pepper
- 1 jalapeño, finely diced
- handful cilantro, chopped
- 8 corn tortillas
- shredded cabbage, red and white
- 2 limes, juiced
- sour cream, crema, or plain yogurt
- charred corn kernals *place ear of corn directly on stove grate over a low flame, rotating periodically, until perfectly charred.
- red onion, thinly sliced
Instructions
- Salt and pepper both sides of fish and sprinkle each side with chili powder. Either grill or pan fry (with the oil) the fish for 3 minutes each side. Then let rest for at least 5 minutes before flaking.
- Grill tortillas for 10-20 seconds then divide fish, jalapeños, cabbage, lime juice, cilantro, corn, onion and crema among the tortillas.
- Serve immediately.
ENJOY!!!
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