Mahi mahi soft tacos
4 - 6
PersonalPoints™ per serving
Total Time
43 min
Prep
10 min
Cook
13 min
Serves
4
Difficulty
Easy
This easy recipe is a delicious option when the craving for fish tacos strike. We call for mahi mahi, a less expensive alternative to halibut, but you can use any firm white fish you like. If you prefer your tortillas crisp, preheat the oven to 300°F. Coat a cookie sheet with cooking spray, place the tortillas on the pan, and coat the tortillas with cooking spray. Bake until the tortillas start to crisp but are still pliable. Or if an open flame is available, set the tortilla on a flame and toast until it starts to char, about 30 seconds to 1 minute, flip and char the second side. Make this recipe your own: Top the tacos with chopped scallions, fresh cilantro, chopped tomatoes, sliced jalapeños, or sliced avocado.
Ingredients
Table salt
½ tsp, or to taste
Uncooked Mahi mahi fillet(s)
1 pound(s), rinsed and patted dry
Ginger root
1½ Tbsp, fresh, finely minced
Fresh lime juice
⅓ cup(s)
Dark brown sugar
½ Tbsp, packed
Uncooked scallion(s)
2 Tbsp, finely minced
Cilantro
¼ cup(s), fresh, minced
Corn tortilla(s)
8 small
Lettuce
2 cup(s), chopped, any type, shredded*
Peach salsa
½ cup(s), or mango salsa
Fresh lime(s)
1 medium, cut into 4 wedges