Wednesday, April 9, 2014

Skinny Coconut Lime Mahi-Mahi Tacos

Cinco De Mayo is just right around the corner and, if you know me personally, I love hosting a party for just about every holiday! My favorite dish to make are my coconut lime mahi-mahi tacos. 
Here is my recipe for tacos-with a kick!
  • 3 tbsp fresh lime juice
  • 4 tbsp coconut milk
  • 3 tablespoons roughly chopped fresh cilantro
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon ground cumin
  • 1 lb mahi mahi filets
  • 1 teaspoon coconut oil
  • 2 teaspoons honey
  • 1 teaspoons salt
  • 1 teaspoon pepper
  • 2 cups sliced red cabbage
  • 1 1/2 teaspoons finely grated lime zest
  • 8 corn tortillas
  • 1/2 firm-ripe avocado, mashed or sliced
  • 1 lime, quartered (for garnish)

  1. Mix together the lime juice, coconut milk, cumin, honey, salt, pepper, & lime zest in a medium bowl.
  2. Place the mahi mahi into the bowl & cover with mixture. Let sit for 3 hours in the refrigerator.
  3. When mahi mahi is marinated, remove from the refrigerator & preheat the oven to 350 degrees.
  4. Grease the pan with coconut oil and place marinated mahi mahi into the pan and directly into the oven.
  5. Bake for 15 minutes or until fish is white & nontransparent in color.
  6. Place a filet on each corn tortillas and top with cabbage, cilantro, and avocados.
  7. Garnish with lime.

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