With June being National Seafood Month, it’s the perfect time to cook up the catch of the day! I like to have wild-caught fresh fish at least twice a week and while I’ve tried a number of different dishes, one that I die for is my go-to recipe for fish tacos adapted from a cookbook I think everyone should own, Cook This, Not That. The book takes popular menu items from the larger chain restaurants that tend to be loaded with calories, saturated fat, and sodium and puts a healthy spin on them that make you and your waistline happy!
These grilled fish tacos (which actually happen to be on my menu tonight!) are perfect for backyard summer party. The mango-avocado salsa is super refreshing and would probably make cardboard taste amazing and the red cabbage offsets the flaky texture of the fish with a crunchy bite! I like to serve the dish, which serves 4, with spicy brown rice and black beans on the side with a spicy guacamole (just add some diced jalapenos to your fave guac recipe) and of course a strawberry-peach sangria makes a nice complement as well (comment for a recipe!)
What You Need:
1 mango, peeled, pitted, and cubed
1 avocado peeled, pitted, and cubed
1/2 red onion, finely diced
Juice of 1 lime
Chopped fresh cilantro
Salt & black pepper to taste
Canola oil (I’ve used olive oil in the past, because it’s what I had on hand)
2 large mahi mahi filets (1.5 lb total)
1 tablespoon blackening spice (make your own with equal parts cumin, paprika, cayenne, black pepper, salt, and garlic powder)
8 corn tortillas (I use regular tortillas because I’m not a fan of corn tortillas)
2 cups red cabbage, finely shredded
1. Mix the mango, avocado, onion, and lime juice in a bowl. Season with cilantro, salt, and pepper. (I like to make this ahead of time and store in the refrigerator until I’m ready to serve the dish – I like the contrast between the cold salsa and the fresh off the grill fish)
2. Heat the grill or stove-top grill pan until hot. Drizzle a light coating of oil over the fish and rub on the blackening spice (for more flavor, do this ahead of time and let the fish sit in the rub in the fridge for a bit). Cook the fish, undisturbed for 4 minutes, each side. (If you have a full filet with the skin on, cook the fish first for 2 minutes, skin-side up, and then flip for 6 minutes, skin side down, it’s a bit of a messier clean up but it works out very well).
3. Warm up your tortillas for 1-2 minutes on the grill.
4. Break the fish into chunks and divide among the warm tortillas, top with cabbage and the mago salsa and enjoy!
380 calories | 11g fat | 240mg sodium
What are some of your summer go-to recipes? Share them below!
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