Captured Time Books

This recipe was inspired by the blog "This mama Cooks" which was taken from Jillian Michael's cookbook Master your Metabolizim. I was turned on to this by my friend Denise.  Thank you!!!  Coincidentally, Denise is also the "friend" who loaned me the 30 day shred.

My recipe is a little different because of what I had on hand.  I will show you her recipe and my changes in red.

Spicy Mahi Mahi and Mango Pineapple Tacos

Serves 4
Ingredients:

• 3 tablespoons fresh lime juice
• 3 tablespoons fresh orange juice
• 1 garlic clove, chopped
• 2 teaspoons chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper  (I used 1 full teaspoon)
• 1 pound mahi mahi, rinsed and patted dry, cut into bite- size chunks
• 1 large ripe mango, pineapple peeled, pitted, and finely diced (about 2 cups)
• 1 tablespoon chopped red white onion, rinsed and drained
• 1 whole Serrano chile finely diced
• 1 whole jalapeno chile finely diced
• 1/4 cup fresh cilantro leaves, chopped
• 1/2 teaspoon seeded, chopped fresh red chile
• 2 1 teaspoons virgin coconut oil
• 4 (8- inch) whole-wheat tortillas / Kirkland uncooked tortillas
• 1 ripe avocado, pitted, peeled, and coarsely chopped
• Lime wedges, Julianne cucumber and romaine lettuce for serving

Directions:

1. In a medium bowl, whisk together 2 tablespoons of the lime juice, 2 tablespoons of the orange juice, the garlic, chili powder, salt, black pepper, and cayenne pepper

Remember to roll your limes- especially if they are rock hard Minnesota March limes.

Add cayenne, chili powder, salt and Pepper

Stir to combine.

Add the fish and gently stir to coat.

  Let stand for at least 10 minutes, or cover and place in the refrigerator for up to 4 hours.

In the meantime, in a medium bowl, combine the mango, pineapple, onion, cilantro, chile, and remaining 1 tablespoon each lime and orange juice. Stir gently until well combined.


Set aside in the refrigerator if you are marinating the fish longer than a few minutes. Let stand at room temperature for at least 20 minutes before serving.

In a large cast-iron skillet, heat the oil over medium-high heat. Add the fish first and get a nice crust then its marinade and cook for 3 to 4 minutes, turning frequently, until the fish is opaque.

 While the fish cooks, wrap the tortillas in damp paper towels and microwave on high power for 30 seconds  Cook your tortillas. 

Gently fold the avocado into the mango pineapple mixture. *Wish I would have had avocado.  I used this time to add an additional jalapeno to my mix.

Remove fish from skillet and chop into bite size pieces.

Divide the fish evenly among the tortillas. Divide the mango pineapple mixture among the tacos, spooning it on top of the fish.




Serve with lime wedges, additional accouterments.

Nutritional information

Weight Watchers - 10pts per taco.