Mahi Mahi Tacos with Jicama Slaw (Edit recipe)

Super easy, delicious and on the table in less than 30 minutes, these Mahi Mahi Tacos with Jicama Slaw are an absolute explosion of flavour

20 minutes

8 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	168
Fat:	10 g
Carbohydrates:	9 g
Protein:	11 g
Cholesterol:	40 g
Sodium:	196 mg
Fiber:	1 g
Sugars:	7 g
Calculated per serving.

by Primal Gourmet

View original recipe

Serves: 6

Ingredients

For the Jicama Slaw

.5 Jicama, peeled and julienned
.5 Red Bell Pepper, julienned
.5 Red Onion, small, julienned
1 Carrots, small, julienned
.25 cup Cilantro, fresh, finely chopped
1 Lime, zest and juice
2 Tbsp Rice Vinegar
2 Tbsp Agave Nectar (Syrup), substitute honey
2 Tbsp Extra Virgin Olive Oil
.25 tsp Kosher Salt
.25 tsp Black Pepper, freshly-cracked

For the Guacamole

2 Avocado, medium, ripe
.25 Red Onion, medium, finely chopped
2 Tbsp Cilantro, fresh, finely chopped
1 Lime, juice of 1, plus more to taste
.25 tsp Kosher Salt
.125 tsp Black Pepper, freshly-cracked

For the Fish

12 oz Mahi Mahi Filet, sliced into 2-ounce pieces, substitute any flakey white fish such as cod, haddock, halibut, grouper or snapper
.5 tsp Paprika
.5 tsp Chile Powder
.5 tsp Onion Powder
.5 tsp Garlic Powder
.5 tsp ground Coriander
.5 tsp dried Oregano
.25 tsp Cayenne Pepper, plus more to taste
.25 tsp Kosher Salt
.125 tsp Black Pepper, freshly-cracked
2 Tbsp Avocado Oil
8 Cassava Flour Tortillas (Siete)
Hot Sauce, Vinegar-based sauce of choice such as Crystal, Tabasco or Cholula, for serving

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the Slaw

In a bowl, combine the jicama, bell pepper, onion, carrot, cilantro, lime zest, lime juice, rice vinegar, agave syrup, olive oil, salt and pepper. Toss to combine and let sit for at least 15 minutes before tasting and adjusting with salt and pepper as desired. Cover and refrigerate until ready to serve.

For the Guacamole

In a bowl, combine the avocado, onion, cilantro, lime juice, salt and pepper. Using a fork, mash all of the ingredients together until combined. Taste and adjust with salt, pepper and lime juice as desired. Cover and refrigerate until ready to serve.

For the Fish

In a bowl, combine the fish, paprika, chile powder, onion powder, garlic powder, ground coriander, dry oregano, cayenne, salt and pepper. Toss to coat.
Preheat a stainless-steel or non-stick frying pan over medium heat. Add the avocado oil and heat until shimmering. Carefully add the fish to the hot oil and cook, undisturbed, until golden brown, around 3 minutes. Flip and cook the other sides until golden brown and the thickest part of the fish is opaque and flakey, around 3 more minutes. Transfer the fish to a plate, cover with foil to keep warm and set aside.
Preheat a clean frying pan over medium heat. One or two at a time, warm the tortillas for 10-15 seconds per side. Alternatively, place a heat-safe wire rack over a gas stovetop and warm the tortillas directly over the open flame, 10-15 seconds per side.
To assemble the tacos, spread a layer of guacamole onto the tortilla. Top with the fish and jicama slaw. Serve with hot sauce of choice and extra lime wedges for squeezing.