Floribbean Mahi-Mahi Tacos
1 medium, ripe, firm, peeled, pitted, and cut into ½-inch cubes
¼ cup(s), chopped
Fresh lime juice
2 Tbsp, chopped, plus more for garnish
1 clove(s), grated
12 small, (4½ inches), or 8 small butter lettuce leaves
3½ Tbsp, see recipe in the WW app (or swap in store-bought)
Uncooked mahi mahi
1 pound(s), cut into ½-inch chunks
- In medium bowl, mix mango, onion, lime juice, 2 tbsp cilantro, and garlic. Let mango salsa marinate at room temperature.
- 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.
- 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.
- Divide fish among tortillas or lettuce leaves. Top with mango salsa and Haitian Pikliz (see recipe in the WW app) and garnish with cilantro.
- Serving size: 2 tacos