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Fish, Mexican | |
| 1 tablespoon achiote powder 1 teaspoon cumin 1 garlic clove, minced 1 lime, juiced 2 1/2 tablespoons extra virgin olive oil, divided 3 (4 ounce) mahi-mahi fillets salt and pepper to taste Broccoli slaw: 14 ounces (store bought) broccoli slaw 1/2 cup (nonfat) Greek yogurt 1 tablespoon apple cider vinegar 1 lemon, zested and juiced 1/4 teaspoon smoked paprika salt and pepper to taste Mango salsa: 2 mangos, diced 1 jalapeno, seeded and diced 2 tablespoons diced red bell pepper 2 tablespoons diced red onion 2 tablespoons minced cilantro 1 lime, juiced salt and pepper to taste 4 (5 inch) flour tortillas, lightly grilled garnishes: cotija cheese, crumbled lime wedges | |
| 1. Preheat a grill or grill pan on medium-high heat. 2. For the mahi-mahi: Place achiote powder, cumin, garlic, and lime juice in a bowl and whisk together. While whisking, add oil until fully incorporated. Place fillets in a shallow dish; pour marinade over fillets, flipping each over to ensure it�s fully coated. Allow fish to marinate for about 30 minutes. Season with salt and pepper and grill on each side for about 3 to 4 minutes. Gently flake fish into large chunks. Set aside until ready to use. 3. For the broccoli slaw: Place broccoli slaw in a medium mixing bowl. In a small mixing bowl, add the remaining ingredients and whisk together. Pour yogurt sauce over the slaw and season with salt and pepper. Toss together until the slaw is completely coated. Set aside until ready to use. 4. For mango salsa: Place all ingredients into a small mixing bowl and toss together. Season with salt and pepper. 5. To assemble and serve: Place about 4 ounces of flaked mahi-mahi in each tortilla. Top with a scoop of broccoli slaw followed by the mango salsa. Finish with a sprinkle of cotija cheese and serve with lime wedges. | |
Unrated | |
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