Mahi Mahi Tacos

MAHI MAHI TACOS

FOOD AS MEDICINE

Mahi mahi is a great option for a firm white fish that is low in mercury with a texture comparable to tuna or swordfish. Mahi mahi is a great source of omega-3 fatty acids as well as selenium, potassium and B vitamins. Its naturally sweet taste makes it a great option for fish tacos or for pairing with fruit salsas (think mango or pineapple if not in the early stages of keto!)

INGREDIENTS

1 pound Mahi Mahi (may use other wild caught white fish!)

2 Tbsp avocado oil

For the spice rub:

1 tsp chili powder

1 tsp paprika

1/4 tsp cayenne

1/2 tsp garlic powder

1/2 tsp onion powder

1 tsp sea salt

For serving:

1-2 heads butter lettuce, washed and leaves separated

1/4 cup Primal Kitchen Chipotle Lime Mayo

1/2 cup jicama, grated

1 cup Pico De Gallo

1 avocado, sliced

1/2 cup red cabbage sauerkraut (like Farmhouse Cultures brand)

2 limes, quartered

1/2 cup fresh cilantro

DIRECTIONS

Pat the mahi mahi dry with paper towels and and portion into 4 filets (about 4 oz each). In a small bowl, mix together the spice rub ingredients. Season the fish on both sides. Heat a cast iron skillet over medium high and add the avocado oil. Once the oil is heated, add the mahi mahi fillets and cook 3-4 minutes on one side, then flip and cook another 3-4 minutes until outside is browned and fish is cooked through.

To assemble the tacos, place 1-2 leaves lettuce on a plate and spread with 1-2 tsp chipotle mayo. Add about 2oz of the mahi mahi. Top with grated jicama, pico, avocado slices and sauerkraut. Squeeze lime on top and garnish with fresh cilantro, serve with a lime wedge. Repeat with the remaining ingredients!