Fish Tacos

My last trip to Costco I opted to buy Mahi Mahi instead of Salmon. We had been eating so much Salmon and the Mahi was a bit less expensive so I went for it.

If you’ve never tried Mahi Mahi it is a mild white fish. I would say that it holds up better when cooking than Salmon does. Meaning it is more firm with a “meaty” consistency.  Even when slightly overcooked, Mahi doesn’t seem to develop a strong fishy taste.

Shortly after our Mahi purchase, Dan and I went out for dinner and Dan ordered Mahi. I was surprised when the bill came to find out his dish was $19! That’s the price of a whole package of Mahi at Costco! Just goes to show, eating at home will save you money and calories!

The next time you get the hankering for fish tacos or Mahi, give this recipe a whirl…

{Mahi Mahi Fish Tacos}

[Ingredients]

Serves 6

  • 4 Filets Mahi Mahi
  • 1 1/2 TBSP Taco Seasoning (I used Pampered Chef Fiesta Seasoning)
  • Chili powder and Paprika, to taste
  • 1/2 cup Pineapple juice
  • 1/2 cup Salsa
  • 1/2 red onion
  • 1 clove garlic
  • 1 TBSP EVOO

[Directions]

  1. Heat EVOO in a cast iron skillet or in a heavy bottom pan over medium heat. Add onion and sauté until tender. Once onion is tender, add garlic.
  2. Place Mahi in pan and season generously with taco seasoning spices. Cook for 3 minutes then flip.
  3. Add pineapple juice and salsa to pan and continue to cook until fish flakes and is opaque.
  4. Reduce heat to low, flake fish and add salsa. Simmer for 5 to 10 minutes.

{Zesty Brussels Slaw}

[Ingredients]

  • 8 oz. Brussels sprouts
  • 1 fire roasted yellow pepper
  • 1/2 cup mango, diced
  • 2-3 sprigs cilantro
  • 1/4 cup pineapple juice
  • 1/4 cup match stick radishes
  • Dash of cayenne pepper
  • Pinch of salt

[Directions]

  1. Remove stems from sprouts then halve. Add to food processor and pulse until finely chopped. Add to a medium bowl.
  2. Dice yellow pepper. Dice mango. Add to bowl.
  3. Mix pineapple juice, radishes, and cilantro into brussels.
  4. Season with cayenne and salt.

 

Serve with rice, tortillas, avocado slices, and black beans.

Cheers,

Danielle

 

Leave a comment