sometimes you just need a fish taco in the dead of winter. let the snow fall outside, it feels like i am on a tropical island inside with the wonderfully fresh, crunchy, citrusy mahi mahi taco with guacamole.
this super simple dish is perfect anytime of the year and if you like me and are trying to include more seafood in your diet, this is a great way to do it. you can use practically any fish out there and change up the toppings/fillings too. something about these, keeps me coming back for more.
a quick 15 minute marinade is all the fish needs which means this weeknight dinner clocks in at under 30 minutes total time start to finish including homemade guacamole!
Garlic Lime Fish Tacos
makes 4 tacos
1 lb fresh fish, i used mahi mahi
2 limes, zested and juiced
4 cloves garlic, minced
2 tbs extra virgin olive oil
1/2 tsp salt
1/2 tsp pepper
7 oz pre-shredded slaw mix
whole wheat soft tortillas
guacamole (recipe below)
in a shallow dish, whisk together lime zest, lime juice, garlic, olive oil, salt, and pepper. pour half of lime mixture into a large plastic container and set aside. place fish into shallow dish and turn over several times to coat in marinade. let sit in fridge for 15 minutes, turning once after 8 minutes.
meanwhile, add shredded slaw mix to lime mixture in plastic container. shake well to coat and store in fridge.
heat large skillet over medium-high heat and sear fish on both sides until just cooked through (about 3 minutes per side) and starting to flake. remove from heat.
to assemble tacos, spread spinach onto tortilla, spoon slaw onto spinach, place fish on top of slaw and dollop with guacamole. wrap-up and enjoy!
1 ripe avocado
3 tbs red onion, minced
1 lime, juiced
2 tbs cilantro, minced
1 roma tomato, chopped
1/4 tsp garlic powder
1/4 tsp kosher salt
1/8 tsp ground pepper
roughly mash avocado in a bowl. add remaining ingredients and stir well to combine.