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 recipe 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.
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. If you’re gluten free, use corn tortillas.
- I’m shocked that originally there was no cilantro in this recipe, so I took the liberty of adding some for you! In The Master Your Metabolism Cookbook, Jillian Michaels writes that cilantro is a “form of natural chelation therapy, helping to detox the liver and remove heavy metals from the body.” So I didn’t think she’d mind.
- If you can’t find virgin coconut oil, use olive or grapeseed oil instead.
More Jillian Michaels Master Your Metabolism recipes
More healthy taco and fish recipes from This Mama Cooks!
- Grilled Mahi Mahi with Green Chile-Coconut Milk Broth
- Crab tacos
- Grilled Wahoo and Orange Butter
- Grilled Tuna with Smoky Tomato Salsa
- Greek Mahi Mahi with Kalamata Olives
- Sautéed Tequila Lime Shrimp Tacos with Mango and Pineapple Salsa and Spicy Black Beans
- Carne asada and fish tacos
Spicy Mahi Mahi and Mango Tacos
- 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
- 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.
- Calories: 405.2
- Total Fat: 13.9g
- Sodium: 409.2mg
- Total Carbohydrates: 43.9g
- Protein: 26.8g
Recipe used with permission.
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