This is one of my favorite original recipes that is great year round. It's low-fat, flavorful and a big hit with guests! The variations on this recipe are endless!
Mahi Mahi filets (you can also use Ahi Tuna steak or any flaky white fish)
1 squeeze of lime juice
1 dash red pepper flakes
1 pinch of sea salt
1 squeeze of olive oil
1 handful of fresh diced garlic
2 tbsp canned pink beans
1 diced avocado
Marinade Mahi Mahi filets overnight with lime juice, red pepper flakes, sea salt, olive oil and fresh diced garlic. Preheat oven to 400 degrees. In a casserole dish, place the fish in the dish with the marinade. Add about 1/4" water to the casserole dish to prevent from burning. Bake fish for 7 minutes then flip and cook for another 7 minutes or until the fish is slightly firm and opaque.
Heat a corn tortilla with about 2 tablespoons of canned pink beans on it. Take it out, and place a fish filet on top. Put a generous portion of mango salsa on top w/ a few diced avocadoes. You can also top with some hot sauce. And to cut the heat, and provide a creamy substitute for shredded cheese, add a spoonful of nonfat cottage cheese. It sounds crazy, but it's amazingly delicious with the other flavors!
1 ½ cups of tomatoes (I prefer grape tomatoes, unless fresh summer tomatoes are available)
1 tbsp Jalapeño pepper
4-6 cloves of garlic
½ a purple onion
4 tbsp fresh cilantro
1-2 ripe, large mangos
Slice tomatoes. Dice up jalapeño pepper minus the seeds, use about 1 tablespoon full. Dice up cloves of garlic and purple onion. Chop up fresh cilantro. Squeeze the juice from the limes. Cube the mangoes.
Mix all ingredients together and sprinkle with sea salt. Let stand overnight to let the flavors mingle. Serve cold on top of fresh fish tacos!