Mahi Mahi Tacos
with corn and tomato salsa
This dinner shows that simple is best. A few simple spices add a lot of flavor to mahi mahi or hearty portobello mushrooms. Topped with fresh tomatoes and sweet corn, these will satisfy any appetite.
Proteins
Cuisines
Ingredients
Mahi Mahi Tacos:
- Mahi mahi - 1 lb , sliced ((Sub tilapia))
- Coriander - 1 tsp
- Cumin - 1/2 tsp
- Garlic powder - 1/2 tsp
- Paprika - 1/2 tsp
- Salt - 1/4 tsp
- Cooking oil - 1 Tbsp
- Tortillas - 8
- Avocado - 1
- Limes - 1/2 , juice of
Corn and Tomato Salsa:
- Shallots - 1 bulb , diced
- Cherry tomatoes - 1 pint , halved
- Cilantro - 1/4 bunch , chopped
- Corn - 2 cups
- Paprika - 1/2 tsp
- Red wine vinegar - 1 Tbsp
Prep
- Mahi mahi - Rinse and dry. Slice into ¾” thick pieces.
- Shallots / Tomatoes / Cilantro - Prep as directed. (Can be done 1 day ahead)
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
- Preheat oven to 400F (204C) degrees.
- Brush or spray a sheet pan with some cooking oil. Mix together coriander, cumin, garlic powder, paprika, salt, and oil. Toss sliced mahi mahi in spice mixture and spread out into 1 layer on a sheet pan. Roast for 8 to 12 minutes, until fish is golden on the outside and opaque in the middle.
- Microwave corn for ~1 minute until unfrozen. Toss corn, shallots, tomatoes, and cilantro with paprika and red wine vinegar.
- Warm up tortillas according to package instructions.
- Slice avocado and limes.
- Let everyone assemble their own tacos, filled with fish, salsa, avocado, and a squeeze of lime juice (a must, in our humble opinion).
Reviews
Ratings
0 reviews