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Active: 35 min Total: 35 min
Cuisines

Ingredients

Metric
Servings:
4
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

  1. 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)
  2. Mahi mahi - Rinse and dry. Slice into ¾” thick pieces.
  3. Shallots / Tomatoes / Cilantro - Prep as directed. (Can be done 1 day ahead)
  4. Cucumbers - Chop.

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Make

  1. Preheat oven to 400F (204C) degrees.
  2. 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.
  3. Toss cucumbers, shallots, tomatoes, and cilantro with paprika and red wine vinegar.
  4. Slice avocado and limes.
  5. 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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