Chef Aaron’s Fresh Fish Tacos

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Everyone loves tacos – but with shells that are often fried and stuffed with heavy ingredients, they’re not always the best food if you’re trying to stay healthy. Celebrity chefs Candice Kumai and Aaron Sanchez created their own healthy tacos to show that you can have a flavorful dish that’s good and good for you. Try them both!

Ingredients

  • 1 mango, diced
  • 1/2 jalapeno, minced small
  • 2 oz red bell pepper, diced
  • 1 oz red onion, diced
  • Pinch of kosher salt
  • 1 tbsp lime juice, fresh squeezed
  • 1/4 cup mango puree
  • 1/8 cup cilantro, finely chopped
  • 1/2 cup olive oil
  • 3 cup garlic cloves, peeled
  • 3 cans chipotle chiles in adobo sauce, canned
  • 3 bunches, cilantro, chopped
  • 1 limes, zested
  • 1 tbsp agave nectar
  • Pinch of kosher salt
  • 8 corn tortillas, softened
  • 8 oz mahi mahi (2 oz per serving)
  • Pinch of kosher salt
  • 1 large avocado, sliced
  • 1 cup arugula

Directions

To prepare the mango salsa, combine mango, jalapeno, red bell pepper, red onion, salt, lime juice, mango puree, and cilantro in mixing bowl.

Put garlic cloves in 2-inch hotel pan, pour in the oil. Cover the pan with foil, put in the oven at 350°F and cook until garlic turns a nutty brown color, and very soft, approximately 20-30 minutes. Remove from oven and let the garlic and oil cool. Put garlic and oil along with the rest of the ingredients in food processor and blend until smooth.

To prepare chipotle agave glaze, combine olive oil, garlic cloves, chipotle chiles, cilantro, lime, agave nectar, and salt in a mixing bowl and whisk until smooth.

To prepare tacos, prep mahi mahi with pinch of kosher salt. Sear mahi mahi on grill. Brush mahi mahi with chipotle agava glaze until caramelized. Divide into four servings, approximately 2 oz per taco. Put mahi mahi in tortilla, topping with 2-3 sliced of avocado, and ¼ cup of arugula. Top with mango salsa.

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