Categories: fish, low cal, not tried

Ingredients

• 3 tablespoons fresh lime juice
• 3 tablespoons fresh orange juice
• 1 garlic clove, chopped
• 2 teaspoons chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 1 pound mahi-mahi, rinsed and patted dry, cut into
• bite size chunks
• 1 large ripe mango, peeled, pitted and chopped
• (about 2 cups)
• 1/4 cup fresh cilantro leaves, chopped
• 1/2 teaspoon seeded, chopped red chile
• 2 teaspoons virgin coconut oil
• 4 (8 inch) Ezekiel 4:9 sprouted grain tortillas or whole
• wheat tortillas
• 1 ripe avocado, pitted, peeled and chopped

Directions

1. In a medium bowl, whisk together 2 tablespoons of the lime juice, 2 tablespoons of the orange juice, garlic,

2. chili powder, salt, black pepper, and cayenne pepper. Add the fish and gently stir to coat. Let stand for at

3. least 10 minutes.

4. In a medium bowl, combine the mango, onion, cilantro, chile and remaining 1 tablespoon each lime and

5. orange juice. Stir gently until well combined. Set aside in the refrigerator if you are marinating the fish longer

6. than a few minutes. Let stand at room temperature for at least 20 minutes before serving. In a large cast iron

7. skillet, heat the oil over medium high heat. Add the fish and its marinade and cook for 3 to 4 minutes, turning

8. frequently, until the fish is opaque. While the fish cooks, wrap the tortillas in damp paper towels and microwave on high power for 30 seconds. Gently fold the avocado into the mango mixture. Divide the fish evenly

9. among the tortillas or save fish mixture in sealed container for remaining tacos for up to two days.

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