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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (731g) Recipe makes 4 servings The following items or measurements are not included below: 1 teaspoon lime zest |
||
| Calories 957 | ||
| Calories from Fat 471 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 52.4g | 80% | |
| Saturated Fat 19.3g | 96% | |
| Monounsaturated Fat 23.6g | ||
| Polyunsaturated Fat 6.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 216mg | 72% | |
| Sodium 664mg | 27% | |
| Potassium 2094mg | 59% | |
| Total Carbohydrate 69.7g | 23% | |
| Dietary Fiber 13.2g | 52% | |
| Sugars 18.6g | ||
| Protein 54.3g | 108% | |
Jamaican-Me-Nuts! Mahi-Mahi Tacos With Tropical Fruit Salsa
By: Wildflour
Jun 12, 2007
This buttery sweet fish is grilled to perfection with our own jerk seasoning! Served on a warmed flour or corn tortilla, topped with our special Tropical Fruit Salsa, avocado, piled high with cabbage, jicama and lime sour cream, makes our Mahi-mahi Tacos quite a catch! Come to the Islands and enjoy these delicious, unique flavors! Recipe concocted by the First Class Nuts team for the ZWT3! Don't forget the rum! 
SERVES 4 , 8 tacos
Ingredients
- 4 (8 ounce) mahi mahi fillets (can sub tilapia or cod)
- 2 tablespoons canola oil
- caribbean jerk seasoning (I used Dry Jerk Seasoning)
Tropical Fruit Salsa
- 1 cup fresh pineapple, diced
- 1 cup fresh mango, diced
- 1 cup fresh papaya, diced
- 1/4 cup finely chopped cilantro
- 1 tablespoon grapefruit juice, can sub lime juice
- 1 tablespoon white rum
- 1 scotch bonnet pepper or habanero pepper
- 1/4 cup finely chopped red onion
- 1-2 teaspoon honey
- 1 garlic clove, finely minced
- salt and pepper
Additional ingredients
- 8 soft flour tortillas or soft corn tortillas
- 2 avocados, thinly sliced with
- 1/2 lime, juice of
- 2 cups red cabbage, finely shredded
- 1 cup jicama, finely julienned
- 2 cups sour cream
- 1 teaspoon fresh lime juice
- 1 teaspoon fresh lime zest
- cilantro (to garnish)
Directions
1
Brush fillets with canola oil and sprinkle evenly both sides, with jerk rub seasoning.2
*Use 1 teaspoons seasoning per side per each fillet. More or less to taste.3
Rub into fish evenly to coat.4
Place fillets on hot grill and grill 3-5 minutes per side or til done and flakes easily with a fork.5
Warm tortillas on grill.6
Cut fillets into chunks, or coarsely shred with a fork.7
Divide fish evenly onto 8 warmed tortillas.8
Top each with fruit salsa, a slice of avocado, shredded cabbage, jicama, and top with lime sour cream.9
Lime sour cream:.10
Mix sour cream, lime juice and zest in small bowl.11
Garnish with additional cilantro if desired.12
*Note: If scotch bonnet or habanero peppers are too hot for your tastebuds, a red jalapeno can be substituted! They are actually quite mild.13
Enjoy!14
Serves 4, two tacos apiece!15
The seasoning is: Dry Jerk Seasoning by susie cooks, recipe #229443.
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Featured Reviews for This Recipe
From: Mulligan
On Jul 8, 2007
I like this version of a fish taco. I used corn syrup instead of honey since I was out and oranges instead of papaya. I also used frozen pineapple and mango and just let it thaw out. I took the advice of a previous review and used lettuce instead of cabbage. I thought the jerk spices would be too much for the fish (also grilled in a tin foil pocket) but it wasn't. It added just a slight bit of heat. Great recipe and will add this to one of my favorites.
From: taraph75
On Jun 28, 2007
From all of the ingredients, I thought I was really going to love this dish, but when it all came together I just liked it. I subbed tilapia and lime juice, couldn't find scotch bonnet so used jalapeno, otherwise made as prescribed. It was fun to try jerk for the first time. made for zwt3
From: little_wing
On Jun 22, 2007
Very nice fish taco recipe. Used using lime juice instead of grapefruit because I had a ton of limes for Mexican week in the Zaar World Tour. Had never tried Scotch Bonnet peppers before...licked my fingers after chopping the fruit and some residual pepper juice was still there too. WHOA!. I picked the pepper out and threw in bell pepper instead...I'm a complete whimp, I admit it. Loved the jicama! Matched with the salsa very well. Great job, Nuts!
From: Cookin'Diva
On Jun 15, 2007
The salsa alone is worthy of a 5-star rating. It is absolutely magnificent. We grilled Mahi-Mahi (8 minutes on foil on a hot grill), and then topped it with the lime-sour cream, avocados, and shredded lettuce rather than the red cabbage. We tried the red cabbage but found it was too tough and too harsh for the subtle flavor of the fish. It is a very healthy dinner. Enjoy them!
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