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Fish Tacos

Fish Tacos Recipe
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 Tbsp. organic chili powder
  • 1 whole organic lime, juiced
  • 16 oz. wild, line-caught mahi mahi
  • 4 tortilla Food For Life Brown Rice Tortillas
  • 1 whole organic jalepeno, chopped
  • 2 Tbsp. Olivado Macadamia Nut Oil
  • 3 c. shredded organic cabbage
  • 3 Tbsp. fresh cilantro, chopped
  • 1 small organic red onion, thinly sliced
  • 6 Tbsp. Muir Glen Medium Chipotle Salsa
Instructions
  1. Preheat grill to medium-high heat or prepare Flavorwave/NuWave oven.
  2. In a small bowl, whisk together the macadamia oil, lime juice, chili powder, jalapeno, and half of the cilantro.
  3. Place fish in a shallow dish and cover with marinade. Let marinate for 15 to 20 minutes.
  4. GRILL METHOD: Place onto hot grill, flesh side down. Grill the fish for 4 minutes on the first side; flip and cook 45 seconds longer. Transfer to a plate, let rest for 5 minutes. Flake with a fork. Place the tortillas on the grill and grill for 20 seconds.
  5. FLAVORWAVE/NU WAVE METHOD: Place fish on top rack of oven and cook 6-8 minutes at 350 degrees F or until internal temperature reaches 140 degrees F. Transfer to a plate, let rest for 5 minutes. Flake with a fork. Place the tortillas in the oven and grill for 1 minute at 400 degrees F.
  6. Divide the fish among the tortillas and garnish with cabbage, red onion, cilantro and salsa.
  7. Serve.
 

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Nutrient Information Per Batch

1331.41 kcal Calories, 215.06 mg Calcium, 139.09 g Carbohydrate, 327.04 mg Cholesterol, 42.19 g Total Fat, 19.53 g Fiber, 10.77 mg Iron, 187.66 mg Magnesium 2590.23 mg Potassium, 96.04 g Protein,165.32 mcg Selenium, 1998.5 mg Sodium, 17.91 g Sugars, 2.89 mg Zinc, 4.2g Saturated fat, 0 trans Fat, 24.5 g Monounsaturated fats, 2.27 g Polyunsaturated fats, 4333.4 IU Vitamin A, 2.51 mg Vitamin B6, 2.69 mcg Vitamin B12, 135.28 mg Vitamin C, 0 IU Vitamin D, 2.79 Vitamin E, 179.4 mcg Vitamin K, 147.8 mcg Folate,0.32 mg Vitamin B1(Thiamin),28.06 mg Vitamin B3(Niacin),0.51 mg Vitamin B2(Riboflavin), 1.68 mcg Lycopene, 185.43 mcg Lutein and Zeaxanthin, 0.09 g ALA, 0.09 g EPA, 0.39 gDHA,757.62 mg Phosphorous, 0.72 mg Manganese, 239.68 mcg Alpha carotene, 1490.6 mcg Beta carotene, 290.02 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid

Preferences:

  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Seeds
  • No Soy
  • No Dairy
  • No Poultry
  • No Peanuts
  • No Legumes

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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