Tangy Fish Tacos (Healthy & Diabetic-Friendly Recipe #6)

Here’s to tangy surprises! 😉 A great post-work dinner that only takes 30-40minutes. Also could be great for a Friday night dinner at home with your friends or your boo- I didn’t add margaritas, but that doesn’t mean you can’t! 😉 Here’s what you’ll need:

4 mahi mahi fillets (3oz. each)
2-4 whole wheat flour tortillas

Mahi Mahi Marinade
1/4 cup of olive oil or grapeseed oil
1 lime (juiced)
1 tablespoon of cayenne pepper
1 jalapeno pepper, coarsely chopped (be sure to remove seeds!)
1/4 cup of fresh cilantro leaves (chopped)

Pureed Tomato Salsa
2 tablespoons olive oil or grapeseed oil
1 small red onion (coarsely chopped)
4-5 cloves of garlic (coarsely chopped)
3-4 ripe tomatoes (chopped)
1 serrano chile pepper
1 jalapeno sliced
1/4 cup of fresh cilantro leaves (chopped)
1 tspn salt (or to your taste)
1 tspn pepper (or to your taste)

Optional Garnishes:
Shredded Lettuce
Diced Red Onion
Diced Tomatoes
Sour cream
Hot sauce


1. Whisk together the ingredients of the Mahi Mahi Marinade in a deep bowl. Pour over your fillets and set aside. (You can also use a Ziplock bag to avoid any potential mess.) Let your fillets marinate in the marinade for 15-20mins.

2. While the fish is marinating, you’ll prep your Pureed Tomato Salsa. In a blender/food processor, blend together all the ingredients. You want the puree to have a thick but smooth consistency.


1. Preheat your oven to 350F degrees.

2. Heat a skillet to medium-high heat. When the skillet is hot, add the fillets. Cover and let the fish cook for 4-5mins per side, depending on fillet thickness. Be sure to avoid over-cooking the fish! (See my tips for avoiding dry fish in the “tips/modifications/thoughts” section of this post).

3. While fish is cooking, wrap your tortillas completely in aluminum foil and put them in the oven. Heat them in the oven for 5-8mins or until warm and soft.

4. Turn off heat on fish once cooked through.

5. Remove tortillas from the oven when ready.

6. Fill tortillas with all components (mahi mahi, puree and any optional garnishes)

7. Serve and enjoy!

My thoughts/tips/modifications:

1. On whole wheat tortillas. If you are watching your carbs or sugars, be very careful here. Make sure that the tortillas are actually made of whole wheat before you purchase them. And even then, limit your portions. If you can find smaller tortillas that’s a definite plus. If not, consider cutting each tortilla in half before serving out the mahi mahi, marinade and garnishes.

2. Frozen can work! While I have no doubt that fresh mahi mahi would have made this dish even better, I didn’t have the time (or the money!) to run to Whole Foods to pick some up. So I (nervously) went with frozen fish from my local supermarket. It turned out fine! So fear not, sometimes a frozen protein can work.

3. But sometimes fresh is necessary. When? When it comes to cilantro, that’s when! I would have to say that the fresh cilantro was by far the most CRITICAL ingredient to this dish, so I implore you to buy this fresh. I also made a quick guacamole (post to come!) as a garnish and used the rest of the cilantro for that part of the dish. So trust me, when it comes to herbs, fresh is a must.

4. On slicing/chopping peppers. Be sure to remove all seeds when cutting up the jalapeno and serrano peppers for this recipe. The peppers are spicy enough on their own and the seed can add a not so great texture to the puree. Also, for the sake of clarity, when I’ve written above chop “coarsely” (as opposed to “finely”) that simply means that you should be chopping the peppers into larger chunks. This means less work for you!

Hope you enjoy! Happy clean eating!


(See another recipe!)


About ChicFitChef

My "deserted island" checklist: a BCBG dress, a healthy & diabetic-friendly meal and a few workout DVDs. ;-)
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4 Responses to Tangy Fish Tacos (Healthy & Diabetic-Friendly Recipe #6)

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