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.
 

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.


Speak Your Mind

*

Rate this recipe:  

 Name: Email: We respect your email privacyEmail Marketing by AWeber