I don’t eat much meat. In fact, for a number of years, I was a strict vegetarian. Then, I ran into some health issues and decided to add a little bit of seafood into my diet. I’m fairly picky when it comes to meat though, so there are really only a handful of types of fish that I truly enjoy. Mahimahi is one of them.
Since I was a vegetarian for so long, I had never tried fish tacos before. My husband suggested making some for dinner a number of months ago, and I said I was game. Boy, I had no idea what I was missing out on!
It has now become one of my favorite meals. And I love the fact that they are absolutely so simple to put together.
We layer ours up with Mahimahi, homemade black bean guacamole, broccoli slaw, shredded cheese, and salsa. That’s it!
For the Mahi, all we do is rub a light coat of olive oil on it, sprinkle with salt and pepper, and bake until cooked through. I prefer fresh to frozen, but they both work just fine. Our grocery store didn’t actually have fresh Mahi this week. So, these were made with frozen fish, and they were every bit as delicious. (Even my 2 year old loved the Mahi. Whoa.)
Then, for the guacamole, we simply chop up avocado, tomato, and jalapeño, and mix it all together with some black beans. Drizzle some lime juice on it, and you’re set.
The tortillas, broccoli slaw, shredded cheese, and salsa are all store bought. So, no preparation there. (Of course, you could make a homemade version of any, or all, of these. But this way keeps it fast and simple. Just the way I like to cook.)
Here’s the recipe.
- 1 package small flour tortillas
- 1/2 - 2/3 lb. Mahimahi
- 1 avocado
- 1 tomato
- 1 jalapeno
- 1 can black beans
- 1 container broccoli slaw
- Shredded cheddar cheese
- Preheat oven to 425 degrees.
- Line a baking sheet with aluminum foil.
- Place fish on baking sheet and rub a thin coat of olive oil onto both sides.
- Sprinkle one side with salt and pepper (to taste).
- Bake for approximately 15 minutes.
- Chop the avocado, tomato, and jalapeño and toss in a bowl.
- Drain and rinse the black beans.
- Mix all 4 ingredients together.
- Drizzle juice from 1/2 a lime over the top and mix in.
- After preparing the fish and guacamole, all you have to do is layer your tacos up however you'd like.
- We typically have some leftover guacamole, which my husband loves to eat with chips. It will keep in an airtight container in the fridge for about a day afterwards.
I hope you love them as much as I do!