Mahi Mahi Tacos with Pineapple Salsa

• Gluten free

• Seafood

  • 1 lb Mahi mahi

• Produce

  • 1 Avocado
  • 1 Cabbage/carrots
  • 1/4 cup Cilantro
  • 1 Cilantro
  • 1/2 tsp Garlic powder
  • 1 tbsp Jalapeno
  • 1 Lime, Juice of
  • 1/4 cup Onion
  • 1 1/2 cups Pineapple
  • 1/2 cup Red bell pepper

• Baking & Spices

  • 1 tsp Chili powder
  • 1 tsp Paprika
  • 2 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 1 Corn tortillas

• Drinks

  • 1 Juice
  • 2 tbsp Pineapple juice

Found on thebalancedberry.com

Description

Ingredients

• 1 lb Mahi Mahi
• 2 Tablespoons Olive Oil
• 2 Tablespoons Pineapple Juice
• Juice of 1 Lime
• 1 Teaspoon Chili Powder
• 1 Teaspoon Paprika
• ½ Teaspoon Garlic Powder
• Salt and Pepper
• Pineapple Salsa:
• 1½ Cups Diced Pineapple
• ½ Cup Diced Red Bell Pepper
• ¼ Cup Diced Onion
• ¼ Cup Chopped Cilantro
• 1-2 Tablespoons Chopped Jalapeño, depending on heat preference
• Juice ½ Lime
• Salt and Pepper
• Taco Add-Ons:
• Corn Tortillas (warm before serving) or Lettuce Wraps
• Avocado
• Chopped Cilantro
• Shredded Cabbage/Carrots

Directions

• In a small bowl, whisk together the Olive Oil, Pineapple Juice, Lime Juice and seasonings. Transfer to a large container or zip log bag with the Mahi Mahi, and allow to marinate for at least 30 minutes.
• To prepare the salsa, combine the pineapple, diced bell pepper, onion, cilantro, jalapeno, salt & pepper and lime juice in a bowl. Toss until evenly mixed.
• To cook the fish, warm a large skillet over medium-high heat and add non-stick spray. Place the fish in the pan, and cook for 3-4 minutes per side. This would also turn out really well on the grill.
• Place the fish on warmed tortillas or lettuce wraps and top with salsa and toppings of choice. Garnish with additional cilantro and lime juice. Serve immediately.