Preparation Time: approximately 15 minutes
Cooking Time: approximately 20 minutes
Serving Size: about 2 tacos, Serves about 4
8 corn tortillas
2 – 6 oz mahi mahi filets
2 tsp chipotle peppers in adobo, minced
½ tsp kosher salt
½ tsp black pepper
½ tsp cumin
¼ cup radish, julienne
1 tbsp. orange juice
2 tsp. lime juice
1 peach, pitted and diced small
1 mango, pitted and diced small
1 jalapeño, cleaned and chopped small
½ c. cucumber, diced small
¼ c. red onion, chopped small
1 tsp kosher salt
Combine salsa ingredients and set aside. You may prepare this ahead of time and let marinade in the refrigerator.
Warm a grill, grill pan, or skillet over medium-high heat. Coat with olive oil or pan spray. Meanwhile, remove excess water from mahi mahi using paper towel, then sprinkle salt, pepper, and cumin over each side of both filets.
Grill 10 minutes on each side or until internal temperature reaches 145 degrees, turning halfway through to create X-shaped grill marks (if grilling). Slather minced chipotle on both sides and cut into very large pieces.
Meanwhile, Warm tortillas on stove or oven for 2 minutes until pliable.
Place corn tortilla flat down and top with 1-2 tablespoon, of the tropical salsa. Place ½ filet of mahi mahi on top. Garnish with radish and cilantro.
The mahi mahi can be stored for up to 3 days under refrigeration. The salsa can be stored for up to 5 days under refrigeration.
Calories 247; Fat 3 g; Saturated Fat 0 g; Cholesterol 60 mg; Sodium 530 mg; Potassium 611 mg; Carbohydrate 38 g; Fiber 5 g; Sugars 17 g; Protein 19 g