from Jillian Michaels’ Master Your Metabolism Cookbook: Spicy Mahi Mahi and Mango Fish Tacos

This Mama Cooks

Ready in: 275 minutes
Prep Time: 270 minutes
Cook Time: 5 minutes
Servings: 4
Gluten Free
Dairy Free

Ingredients

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

Steps

  • 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.
  • Add the fish and gently stir to coat.
  • Let stand for at least 10 minutes, or cover and place in the refrigerator for up to 4 hours. 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. 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. 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. While the fish cooks, wrap the tortillas in damp paper towels and microwave on high power for 30 seconds. Gently fold the avocado into the mango mixture. 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

  • Calories: 502.47  cal  (25.12%)
  • Fat: 13.87  g  (21.34%)
  • Saturated Fat: 3.63  g  (22.68%)
  • Carbohydrates: 70.21  g  (23.4%)
  • Sugar: 14.1  g  (15.67%)
  • Cholesterol: 82.78  mg  (27.59%)
  • Sodium: 317.44  mg  (13.8%)
  • Protein: 29.45  g  (58.9%)
  • Selenium: 49.29  µg  (70.42%)
  • Vitamin C: 46.74  mg  (56.65%)
  • Phosphorus: 561.44  mg  (56.14%)
  • Vitamin B3: 10.24  mg  (51.2%)
  • Fiber: 12.33  g  (49.33%)
  • Vitamin B6: 0.98  mg  (48.79%)
  • Magnesium: 142.49  mg  (35.62%)
  • Potassium: 1138.38  mg  (32.53%)
  • Vitamin A: 1600.73  IU  (32.01%)
  • Manganese: 0.57  mg  (28.26%)
  • Folate: 94.11  µg  (23.53%)
  • Copper: 0.43  mg  (21.68%)
  • Vitamin B5: 1.9  mg  (18.98%)
  • Iron: 3.34  mg  (18.57%)
  • Vitamin K: 18.64  µg  (17.75%)
  • Vitamin E: 2.56  mg  (17.08%)
  • Zinc: 2.47  mg  (16.45%)
  • Vitamin B2: 0.27  mg  (15.79%)
  • Vitamin B1: 0.21  mg  (13.73%)
  • Calcium: 132.87  mg  (13.29%)
  • Vitamin B12: 0.68  µg  (11.34%)

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