Ingredients
Mahi Mahi Tacos:
- Ghee - 1 Tbsp
- Eggs - 4
- Arrowroot flour - 3/4 cup
- Coconut flour - 2 Tbsp
- Baking soda - 1/4 tsp
- Salt - 1/4 tsp + 1/4 tsp
- Mahi mahi - 1 lb , sliced ((Sub tilapia))
- Coriander - 1 tsp
- Cumin - 1/2 tsp
- Garlic powder - 1/2 tsp
- Paprika - 1/2 tsp
- Cooking oil - 1 Tbsp
- Avocado - 1
- Limes - 1/2 , juice of
Corn and Tomato Salsa:
- Shallots - 1 bulb , diced
- Cherry tomatoes - 1 pint , halved
- Cucumbers - 1/2 lb , chopped
- Cilantro - 1/4 bunch , chopped
- Paprika - 1/2 tsp
- Red wine vinegar - 1 Tbsp
Prep
- Make tortillas (This will make about 8, or you can sub 8 cabbage leaves) - Melt ghee in a microwave and then mix with eggs. Whisk in arrowroot flour and coconut flour. Finish by stirring in baking soda and first part of salt. Heat up a skillet or non-stick frying pan over medium high heat. Pour in 1/4 cup (59 ml) at a time, tipping pan to distribute batter. Cook for 1 minute on each side. Continue until batter is finished. (Can be done up to 5 days ahead)
- Mahi mahi - Rinse and dry. Slice into ¾” thick pieces.
- Shallots / Tomatoes / Cilantro - Prep as directed. (Can be done 1 day ahead)
- Cucumbers - Chop.
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Make
- Preheat oven to 400F (204C) degrees.
- Brush or spray a sheet pan with some cooking oil. Mix together coriander, cumin, garlic powder, paprika, second part of 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.
- Toss cucumbers, shallots, tomatoes, and cilantro with paprika and red wine vinegar.
- 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).
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