Floribbean Mahi-Mahi Tacos
3
Points®
Total time: 40 min • Prep: 25 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
Floribbean cuisine, a fusion of Floridian, Caribbean, Latin American, and African styles of cooking, converge in these vibrant street tacos. Mahi-mahi holds up well to our flavor-packed Jerk Seasoning without falling apart on the grill. Shredded cabbage is a great garnish.
Ingredients
Cooking spray
4 spray(s)
Mango
1 medium, ripe, firm, peeled, pitted, and cut into ½-inch cubes
Red onion
¼ cup(s), chopped
Fresh lime juice
3 Tbsp
Cilantro
2 Tbsp, chopped, plus more for garnish
Garlic clove
1 clove(s), grated
Corn tortilla
12 tortilla(s), small, (4½ inches), or 8 small butter lettuce leaves
Jerk Seasoning
3½ Tbsp, see recipe in the WeightWatchers® app (or swap in store-bought)
Kosher salt
1½ tsp
Uncooked mahi mahi
1 pound(s), cut into ½-inch chunks
Instructions
1
In medium bowl, mix mango, onion, lime juice, 2 tbsp cilantro, and garlic. Let mango salsa marinate at room temperature.
2
Meanwhile, heat cast-iron skillet over medium-high. In batches, cook tortillas, turning once, until lightly charred, 1 to 2 minutes. Transfer to container with lid. Cover to keep warm.
3
Rub Jerk Seasoning and salt into fish. Remove pan from heat. Coat pan with nonstick spray and heat over medium. Add fish and cook until lightly charred, about 3 minutes. Turn fish over and cook until charred in spots and just opaque in centers, 2 to 3 minutes more.
4
Divide fish among tortillas or lettuce leaves. Top with mango salsa and Haitian Pikliz (search for the recipe in the WW app) and garnish with cilantro.
5
Serving size: 2 tacos
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