Soy-Free Mahi Mahi Tacos
Dive into a vibrant, fresh, and allergen-friendly twist on a classic with these Soy-Free Mahi Mahi Tacos! Perfectly grilled Mahi Mahi is marinated in a zesty blend of lime, garlic, and olive oil, then topped with a crisp cabbage slaw enhanced by the bright flavors of lime and cilantro. Nestled in warm, pliable corn tortillas and garnished with creamy avocado and a touch of jalapeño for heat, these tacos are a gluten-free, soy-free delight that’s as simple as it is satisfying. Ready in just 30 minutes, they’re perfect for a quick family dinner or a casual get-together. Pair them with lime wedges or your favorite hot sauce for a meal that’s bursting with fresh coastal flavors!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 pieces Mahi Mahi fillets
- 2 tablespoons Olive oil
- 1 teaspoon Lime zest
- 2 tablespoons Lime juice
- 1 piece Garlic clove, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Cabbage, thinly sliced
- 0.5 cup Red onion, thinly sliced
- 0.25 cup Cilantro leaves, chopped
- 8 pieces Corn tortillas
- 1 piece Avocado, sliced
- 1 piece Jalapeño, seeded and diced
- 1 piece Juice of lime
Directions
Step 1
Preheat your grill or grill pan over medium-high heat.
Step 2
In a small bowl, mix together olive oil, lime zest, lime juice, minced garlic, salt, and black pepper.
Step 3
Pat the Mahi Mahi fillets dry with paper towels and brush them with the olive oil mixture. Let them marinate for about 10 minutes.
Step 4
While the fish is marinating, prepare the slaw by combining the cabbage, red onion, cilantro, and lime juice in a bowl. Toss to mix well and set aside.
Step 5
Grill the Mahi Mahi for about 4-5 minutes per side, depending on the thickness of the fillets, until fully cooked and flakes easily with a fork.
Step 6
Warm the corn tortillas on the grill or in a skillet for about 30 seconds on each side until pliable.
Step 7
Assemble the tacos by flaking the grilled Mahi Mahi into large chunks and placing them onto each tortilla.
Step 8
Top with the prepared cabbage slaw, avocado slices, and a sprinkle of diced jalapeño for added heat.
Step 9
Serve immediately while warm, optionally with additional lime wedges and hot sauce on the side.
Nutrition Facts
| Serving size | (1409.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1833.3 |
| Total Fat 66.4g | 0% |
| Saturated Fat 10.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 292mg | 0% |
| Sodium 2879.2mg | 0% |
| Total Carbohydrate 219.2g | 0% |
| Dietary Fiber 44.1g | 0% |
| Total Sugars 15.5g | |
| Protein 103.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 420.5mg | 0% |
| Iron 10.2mg | 0% |
| Potassium 3962.4mg | 0% |
Source of Calories