Master Your Metabolism with Jillian Michaels' Spicy Mahi-Mahi and Mango Tacos

Fish tacos get a bad rap because much of time the fish is battered, fried and served with a fatty mayonnaise or sour cream sauce. Instead, Jillian Michael’s version from The Master Your Metabolism Cookbook has several nutritional benefits like being heart healthy, an immunity booster and anti-cancer. She also claims it improves your digestion and gives you healthy skin.

Spicy Mahi Mahi and Mango Tacos

Serves 4

Ingredients:

3 tablespoons fresh lime juice
3 tablespoons fresh orange juice
1 garlic clove, chopped
2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 pound mahi mahi, rinsed and patted dry, cut into bite- size chunks
1 large ripe mango, peeled, pitted, and coarsely chopped (about 2 cups)
1 tablespoon chopped red onion, rinsed and drained
1/4 cup fresh cilantro leaves, chopped
1/2 teaspoon seeded, chopped fresh red chile
2 teaspoons virgin coconut oil
4 (8- inch) whole-wheat tortillas
1 ripe avocado, pitted, peeled, and coarsely chopped
Lime wedges, for serving

Directions:

In a medium bowl, whisk together 2 tablespoons of the lime juice, 2 tablespoons of the orange juice, the garlic, chili powder, salt, black pepper, and cayenne pepper.
Add the fish and gently stir to coat.
Let stand for at least 10 minutes, or cover and place in the refrigerator for up to 4 hours.
In the meantime, in a medium bowl, combine the mango, onion, cilantro, chile, and remaining 1 tablespoon each lime and orange juice. Stir gently until well combined.
Set aside in the refrigerator if you are marinating the fish longer than a few minutes. Let stand at room temperature for at least 20 minutes before serving.
In a large skillet, heat the oil over medium-high heat. Add the fish and its marinade and cook for 3 to 4 minutes, turning frequently, until the fish is opaque.
While the fish cooks, wrap the tortillas in damp paper towels and microwave on high power for 30 seconds.
Gently fold the avocado into the mango mixture.
Divide the fish evenly among the tortillas. Divide the mango mixture among the tacos, spooning it on top of the fish. Serve with lime wedges.

Nutritional information

Calories: 405.2 kcal
Fat: 13.9 g
Protein: 26.8 g
Carbohydrates: 43.9 g
Sodium: 409.2 mg

This Mama’s tips

If you cannot find (or afford) mahi mahi, tilapia is a good substitute.
Personally I prefer corn tortillas over whole wheat. Not only do they taste better, but they’re more authentic. But Jillian wants you to avoid starchy vegetables like corn, so I completely understand why she uses whole wheat tortillas instead.
I’m shocked that there’s no cilantro in this recipe! In the The Master Your Metabolism Cookbook, Jillian writes that it’s a “form of natural chelation therapy, helping to detox the liver and remove heavy metals from the body.” Whatever the case, you cannot have fish tacos without cilantro, so add some!
If you can’t find virgin coconut oil, use olive or grapeseed oil instead.