This is a great 30 minute meal. Give yourself an hour since it needs 30 additional minutes for the fish to marinate. The recipe makes 4 servings and it is 6 weight watchers points per serving (2 tacos). It's also Hubby approved.
Ingredients:
½ tsp table salt or to taste
1 pound uncooked Mahi Mahi fillets, rinsed and patted dry*
1 ½ Tbsp ginger root, fresh, finely minced (ginger powder works too but check the conversion on the label)
1/3 cup fresh lime juice
½ Tbsp dark brown sugar, packed
2 Tbsp uncooked scallions, finely minced + extra for garnish
¼ cup cilantro, fresh, minced + extra for garnish
8 small corn tortillas (soft shell)
8 sprays of cooking spray
2 cups of lettuce, any type, finely shredded
½ cup mango salso, or your favorite fruit salsa
1 medium fresh lime, cut into 4 wedges
Instructions:
- Rub salt into fish; set aside.
- In a glass or ceramic baking dish, combine ginger, lime juice, brown sugar, scallions, and cilantro; mix well. Add fish; turn to coat. Cover fish with saran wrap and marinate in refrigerator for 30 minutes.
- Preheat broiler to high. (Line a broiler pan with aluminum foil for easy clean up- I always do.)
- Remove fish from marinade and place on the broiler pan; brush with marinade. Broil for 6 minutes; flip fish and brush with marinade again. Cook until fish is no longer translucent in the middle, about 5-7 minutes depending on the thickness of the fish. Remove fish immediately; Let sit for a 2 minutes and cut into 8 large pieces.
- Meanwhile, use a small non stick pan over medium high heat to lightly brown both sides of each tortilla, being careful not to burn them. Stack them on a plate as you go and keep it covered with aluminum foil.
- Divide fish, lettuce, and salsa among the tortillas; fold in half and serve with lime. Sprinkle with scallions and cilantro for garnish. Yields 2 tacos per serving. The Hubby and I also like to add Cholula and/or chopped jalapeños for an extra kick. Enjoy!
