Get more taco recipes here!
- Cook Time
- Prep Time
- Olive oil cooking spray
- 2 tbsp coriander seeds
- 2 tbsp cumin seeds
- 2 boneless, skinless mahi mahi fillets (about 4 1/2 oz each)
- 4 corn tortillas (6 inches each)
- 1 cup fresh, diced pineapple
- 1 cup julienned jicama
- 1 green chile or jalapeño pepper, seeded and minced
- 1/3 cup thinly sliced scallions
- 1 lime, juiced and zested
- 1 tbsp unseasoned rice vinegar
- 2 tbsp chopped fresh cilantro
- 2 tbsp chopped fresh mint
- Prepare slaw: In a medium bowl, add all slaw ingredients. Toss to combine and set aside in refrigerator, covered, until ready to serve.
- Preheat grill to medium. Place a large sheet of aluminum foil on a baking sheet and lightly mist it with cooking spray.
- In a plastic bag with a zip-top closure, combine coriander and cumin seeds. Gently crush seeds with a rolling pin or flat side of a meat tenderizer. Empty crushed seeds onto a large plate.
- Rinse mahi mahi and pat dry with paper towels. Gently press both sides into seed mixture and place fish on foil-lined baking sheet. Transfer baking sheet to grill, cover and cook for 10 minutes, or until fish is just opaque at the centre and flakes easily with a fork. Remove from grill and carefully wrap edges of foil around fish to keep warm (use oven mitts or tongs for assistance).
- Warm tortillas on grill for 1 to 2 minutes per side.
- To assemble tacos, slice fish into 1- to 2-inch pieces. Divide evenly among tortillas and top each with about 1/2 cup slaw.
- Serving Size: 2 tortillas, 4 oz fish, 1 cup slaw
- Calories: 231
- Carbohydrate Content: 25 g
- Fat Content: 3.5 g
- Fiber Content: 8 g
- Protein Content: 7 g
- Saturated Fat Content: 0.5 g
- Sodium Content: 132 mg
- Sugar Content: 10 g