It’s officially summer in Texas, which means 90+ degree temps and humidity. We’re finally all moved in and settled into our new San Antonio home since spending the last 8 months in Michigan. Between the bugs and the humidity, I’m barely surviving and totally missing the midwest.
But, what I have enjoyed about being in a new city is trying all of the local restaurants. We’ve been here a month and I’d say we have done a pretty good job of exploring the foodie scene in San Antonio. This city is saturated with the Mexican Seafood cuisine. I’ve never seen anything like it. Every street corner has a Mexican Seafood restaurant… and I’m not complaining. I think it’s become my favorite cuisine. I love seafood and I love Mexican and the combo is brilliant. To me, it’s basically healthier Mexican.
But, eating out has definitely taken a toll on my body these last few weeks. So it’s back to the kitchen, making and eating more clean, simple, healthy meals…. especially since my I need to get back on that wedding diet. Less than 6 months 😯
Since we will be eating out less, I decided to make my own version of one of our favorite Mexican Seafood dishes, Mahi Mahi tacos.
These tacos took me LESS THAN 15 MINUTES!! Super easy and super healthy.
I purchased a bag of premade slaw which was a broccoli, cabbage, and carrot mixture (see below). I ended up added more chopped cabbage since there wasnt a lot in the bag. I also used a paleo friendly mayo by Primal Kitchen brand.
In order to make these tacos paleo friendly and grain free, I used cabbage pieces as the “shell” which turned out tasting a lot better than I thought. The thickness and crunchiness of cabbage gave it a similar texture to a typical taco shell. You can also use corn tortillas and grill them on a skillet over high heat for a couple minutes on each side.
Mahi Mahi Fish Tacos with Citrus Slaw
- 1 lb wild caught mahi mahi
- 1 tsp chili powder
- 1/2 tsp coriander
- 1/2 tsp garlic powder
- 1/2 tso oregano
- 1/2 tsp cumin
- 1/2 tsp sea salt
- 1/2 tsp pepper
- dash of cayenne
- 1/2 bag coleslaw mix
- 1/2 cup chopped cabbage optional
- 1 tbsp mayo i used primal kitchen brand
- 1/2 cup cilantro
- 1 orange
- 2 lime
- cabbage - for the shell optional
- corn tortillas optional
- avocado optional
- cholula optional
- salsa optional
Preheat oven to 425.
Coat a baking sheet with olive oil. Place fish on sheet.
Mix all of the spices and use 1/2 as a rub on the fish. Place fish in the oven and cook for 12-15 minutes.
While fish is baking, make the citrus slaw by combining the coleslaw mix, extra cabbage (if needed), mayo, cilantro, juice of 1 orange, and juice of 1 lime in a bowl and mixing together. Add salt and pepper.
Once fish is done, flake with a fork while on the pan. Scoop fish flakes into a bowl and combine with remaining seasoning.
If using corn tortillas, place on skillet and heat on high for a couple minutes on each side. If using cabbage, cut and peel a couple pieces of cabbage.
Scoop the slaw and fish into your "shell" and garnish with optional lime, avocado, salsa and cholula.