Mahi mahi is a sensational white-fleshed fish with great flavor and hearty texture, making it ideal for this healthy take on fish tacos. The seasoning in this dish is a Tex-Mex-inspired blend of chili powder, cumin, marjoram, thyme, onion and garlic–spiced up with cayenne and then tang-ified with fresh lime. The list might look long, but no doubt you have every single spice in your rack. The herb-crusted fish is partnered perfectly with tender beans, fresh avocado, sweet tomatoes and cilantro, making it the perfect ending to an awesome day.
*Note: You may substitute grouper, cod, monkfish, shrimp, or any firm fish that can hold up to this handheld feast. Heck, chicken even works!
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- Leaner fillings and soft shells make for lighter tacos.
Fried shells, fatty meats and piles of high-cal toppings can make tacos a belly buster. But they don’t have to be; use our tips to give a healthier spin to this Cinco de Mayo favorite.
Whether it’s fast food or home cooking, the calories and fat in tacos can get crazy. Greasy cuts of meat and many of the classic fixings like cheese, sour cream and guacamole are high in fat. Home taco kits also come equipped with sodium-filled taco seasoning packets. A super stuffed taco could easily top 500 calories – and who eats just one?!
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Fish tacos are fresh, delicious and easy to prepare. Mix it up by using different kinds of firm fish such as halibut, mahi mahi or cod. Try soft corn tortillas instead of flour and experiment with different kinds of salsa. Green Mountain Gringo is one of my store-bought favorites, or you can make your own. A bright pineapple salsa or tangy salsa verde made with tomatillos would be a fabulous topper.
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