In a resealable plastic bag or medium bowl, combine lime juice, olive oil, honey and salt. Add mahi mahi fillets and turn to coat; refrigerate, turning once, for 30 minutes to 1 hour. Remove fish from marinade; discard marinade. Pat fish dry with paper towels. Season fish with Cajun seasoning.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Try this healthy and low-fat version of a classic taco. Top with plenty of veggies to pack in flavor. Pair with a Lager or Riesling wine.
Servings and Ingredients
Ingredients
Serves 3
| Quantity | Ingredient | Add |
|---|---|---|
| Tacos | ||
| ¼ c. fresh lime juice | ||
| 2 tbsp. Hy-Vee Select olive oil | ||
| 1 tbsp. Hy-Vee honey | ||
| Pinch Hy-Vee salt | ||
| 12 oz. mahi mahi fillets, thawed if frozen | ||
| 1 ½ tsp. Cajun seasoning | ||
| Hy-Vee canola oil, as needed | ||
| 3 Hy-Vee taco-size tortillas | ||
| Optional Toppings | ||
| Hy-Vee coleslaw mix | ||
| Avocado, cubed | ||
| Fresh lime juice | ||
| Fresh cilantro, chopped | ||
| Hy-Vee prepared salsa | ||
Things To Grab
- Large resealable plastic bag
- Paper towels
- Charcoal or gas grill
- Meat thermometer
Directions
- Preheat grill to medium-high heat for direct cooking.
- Lightly oil the grill grates by rubbing grates with an oiled paper towel.
Grill mahi mahi 3 minutes, skin side up. Turn and continue to cook 5 to 7 more minutes, or until fish begins to flake when tested with a fork and is opaque (145 degrees).
Grill tortillas 1 to 2 minutes, turning halfway through. Cut fish into small chunks or shred with 2 forks, removing skin if necessary. Serve fish in warmed tortillas and top with coleslaw, avocado, lime juice, cilantro or salsa, if desired.
Nutrition facts
Servings
320 Calories per serving
1 taco
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 85mg
- Sodium: 730mg
- Total Carbohydrates: 33g
- Protein: 25g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 6%
0%
Iron 20%
0%
Calcium 6%