Spicy Mahi-Mahi Tacos

19 Sep

Jillian Michael’s Recipe

By Alya Alyssa Kattan

OMG this recipe is to die for!  It’s delicious, healthy, fights cancer, boosts immunity and metabolism, improves digestion, and gives you healthy skin.  It’s from Jillian Michael’s The Master Your Metabolism Cookbook.

Spicy Mahi Mahi and Mango Tacos

Servings: 4 


  • 3 tablespoons fresh lime juice
  • 3 tablespoons fresh orange juice
  • 1 garlic clove, chopped
  • 2 teaspoons chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1 pound mahi mahi, rinsed and patted dry, cut into bite- size chunks
  • 1 large ripe mango, peeled, pitted, and coarsely chopped (about 2 cups)
  • 1 tablespoon chopped red onion, rinsed and drained
  • 1/4 cup fresh cilantro leaves, chopped
  • 1/2 teaspoon seeded, chopped fresh red chile
  • 2 teaspoons virgin coconut oil
  • 4 (8- inch) whole-wheat tortillas
  • 1 ripe avocado, pitted, peeled, and coarsely chopped
  • Lime wedges, for serving


  1. In a medium bowl, whisk together 2 tablespoons of the lime juice, 2 tablespoons of the orange juice, the garlic, chili powder, salt, black pepper, and cayenne pepper.
  2. Add the fish and gently stir to coat.
  3. Let stand for at least 10 minutes, or cover and place in the refrigerator for up to 4 hours.
  4. In the meantime, in a medium bowl, combine the mango, onion, cilantro, chile, and remaining 1 tablespoon each lime and orange juice. Stir gently until well combined.
  5. Set aside in the refrigerator if you are marinating the fish longer than a few minutes. Let stand at room temperature for at least 20 minutes before serving.
  6. In a large skillet, heat the oil over medium-high heat. Add the fish and its marinade and cook for 3 to 4 minutes, turning frequently, until the fish is opaque.
  7. While the fish cooks, wrap the tortillas in damp paper towels and microwave on high power for 30 seconds.
  8. Gently fold the avocado into the mango mixture.
  9. Divide the fish evenly among the tortillas. Divide the mango mixture among the tacos, spooning it on top of the fish. Serve with lime wedges.

Nutrition Facts

Calories: 405.2 | Total Fat: 13.9g | Protein: 26.8g | Carb: 43.9g | Sodium: 409.2mg


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