Description
Ingredients
Units
Scale
- 4 mahi–mahi filets
- 3 cloves garlic
- 2 limes
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne
- 1/4 teaspoon paprika
- 1/2 teaspoon oregano
- Pinch of salt/pepper
Cilantro-Lime Avocado Crème:
- 1 jalapeno
- 1–2 avocados
- 2 cloves garlic
- 2 limes
- 1 tablespoon ginger
- 1/2 white onion
- 1/2 cup packed cilantro
- 1 tablespoon honey or agave
- 1/8 teaspoon salt
- 1–3 Tablespoons water (optional for thinner consistency)
Optional toppings:
- Diced Tomato
- Chopped Purple Cabbage
- Diced Red Onion
- Tortillas of choice. I love the Siete Almond Flour Tortillas.
Instructions
- Clean fish and cut slats in the fillet. Mince the garlic and press into the knife slats.
- Juice the limes and pour over the fish fillets.
- Mix the spices and press onto the fillet. Let marinate for 30 minutes.
- Turn your grill on high and allow to heat for 10 minutes. The grill will be very hot. Use a brush to scrape the grill clean and then lower the heat temperature to low.
- Spray the bottom of the fish with avocado spray. Place the fish on the grill, close the lid. Cook for 7-10 minutes. Check at 7 minutes.
- Fish should be white and flakey in the center. Remove from grill.
Cilantro-Lime Avocado Crème:
- Clean the cilantro and destem.
- Deseed the jalapeno.
- Add all ingredients to a food processor, blend until smooth.
Assemble the tacos
- Warm the tortillas on griddle or in a pan until just warm.
- Cut fish fillet and add to the tortilla. Top with toppings and Cilantro-Lime Avocado Crème.
Notes
- Prep Time: 15 minutes
- Cook Time: 7-10 minutes
- Category: dinner, lunch
- Method: grill
- Cuisine: paleo
Keywords: fish tacos, spicy fish tacos, paleo tacos, mahi mahi tacos