Mahi Mahi Fish Tacos Salad

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When were you first introduced to a fish taco? Were you a local to Southern California or just visiting when you got to try this unique taco? (“Tacos de pescado,” as they’re called in Spanish, actually originated in either Ensenada or San Felipe, Baja, Mexico. To this day, it’s still a debate just which city made what was then a simple street food.) In either case, I bet most of us would agree a great fish taco requires emphasis on three key items: 1.) the way the fish is prepared; 2.) the slaw; and 3) the sauce. And, with that criteria, I think you’re sure to like this recipe!

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My History with the Fish Taco
The thought of a fish taco didn’t at all sound appealing when I first moved to San Diego from the Pacific Northwest over 20 years ago. However, I suppose when your closest resemblance to Mexican food was a couple fast food chains and food from one small-town Mexican restaurant, the food options just aren’t the same as in larger metropolitan cities.

I had my first taste of fish tacos in the late 1999s. I was having lunch at Rubio’s Coastal Grill for lunch in one of the larger San Diego malls when I finally decided to try one. And boy, was I pleasantly surprised at how much I liked this popular beer-battered and deep-fried “Original.” Given anything deep fried is bound to taste pretty good, right? Lol.

Only it was later during different visits around the city and state that I found some grilled versions that could make or break a taco. For me, a fish taco has to have a semi-crisp and flavorful outer skin (if not deep fried), a cabbage slaw, and a zesty citrus sauce blend to get my thumbs up. Add cheddar cheese or a flour tortilla, and I’ll immediately give you my thumbs down. Use cilantro and onions as a topping, and I’ll be excited. But, if I find one that checks all boxes, I’ll literally feel like I’m in food heaven!

Today’s Favorite Fish Taco Recipe
Okay, so I digress over my earlier fish taco memories. Today, I’m going to show you how to make this tasty fish part of your regular salad rotation. My favorite pre-keto recipe came from Sara of the TheHungryApple.com, one of the Web’s many talented food bloggers. Hands down she has the best-tasting blend of flavors when it comes to this tasty dish done right. I have adapted her recipe to take on more a salad form, since the carbs from many low-carb tortillas quickly add up. You can still use my recipe to make fish tacos (or hers) using tortillas, though. I just added more seasoning in the rub (mahi mahi fillets are larger than the tilapia called for in her recipe). I also added more cabbage and cilantro for the salad, and I reduced the thickness of the sauce by adding MCT or avocado oil.

If you get a chance to make this recipe, please consider leaving a review or comment below. Your feedback gives me the motivation to keep churning out recipe makeovers for us clean keto eaters who want more variety and of course all our favorites featured in one spot. 😉

Mahi Mahi Fish Taco Salad

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Recipe by J. Irish, Ketolicious Eats Course: Dinner, SaladsCuisine: MexicanDifficulty: Easy
Servings

5

servings
Prep time

25

minutes
Cooking time

7

minutes
Calories

345

kcal

Enjoy a taste of Baja with this modern fish taco salad, using a cabbage slaw and zesty citrus lime sauce you can enjoy during the summer, or anytime. Great for the keto intermittent faster and finished in roughly 30 minutes (apart from marinating the fish)!

Macros: 10g net carbs | 27.8g protein | 24.6g fat

My macros are for creating five fish salad bowls with all the basic ingredients, not including the avocado, optional ingredients, or tortillas for tacos.

Ingredients

  • Spice Rub
  • 4 fillets 4 fresh or thawed wild-caught Mahi Mahi (almost 1-1/2 lbs for 4 fillets)

  • 1 teaspoon 1 cumin

  • 1 teaspoon 1 garlic powder

  • 1 teaspoon 1 dried oregano

  • 1/2 teaspoon 1/2 cayenne pepper

  • 1/2 teaspoon 1/2 paprika

  • 1/4 teaspoon 1/4 ground pepper

  • 2 dashes 2 Himalayan pink salt

  • Cilantro & Cabbage Slaw
  • 18 ounces 18 Trader Joe’s Organic Shredded Green & Red Cabbage with Orange Carrots (9 oz per bag), or you can make your own by shredding about 1/2 – 3/4 of one medium green cabbage into thin slices

  • 1/2 1/2 red or yellow onion, sliced thinly

  • 1 – 1-1/2 limes 1 – 1-1/2 squeezed

  • 1.5 ounces 1.5 (2) – .75 oz packages of Trader Joe’s organic fresh cilantro or half a fresh bunch

  • 1 packet 1 Stevita (stevia) or 2 teaspoons honey (for a paleo version)

  • 1/2 teaspoon 1/2 black ground pepper

  • 2 dashes 2 Himalayan pink salt

  • 1 – 2 avocados 1 – 2 sliced into chunks, highly recommended but optional

  • Sauce (Makes About 3/4 Cup to Serve 5)
  • 6 tablespoons 6 avocado-based mayo–I prefer Primal Kitchen, which has more organic ingredients

  • 1/8 – 1/4 cup 1/8 – 1/4 pasture-raised organic sour cream or whole-fat Greek yogurt, or similar

  • 2 tablespoon 2 MCT or avocado oil

  • 2 cloves 2 garlic (small to medium), chopped

  • 1 teaspoon 1 cumin

  • 1/2 lime 1/2 squeezed

  • 1 teaspoon 1 dried cilantro, or 1/2 tablespoon or more fresh cut cilantro, optional

  • 1/4 – 1/2 teaspoon 1/4 – 1/2 cayenne pepper, depending on preferred spiciness

  • 1/4 teaspoon 1/4 paprika

  • 1/4 teaspoon 1/4 ground black pepper

  • 2 dashes 2 Himalayan pink salt

  • Other Items
  • 1 package 1 low-carb tortillas, optional–I like The Real Coconut brand paleo, grain-free tortillas made out of coconut flour, found at Jimbo’s or Whole Foods in San Diego (7 net carbs each)

  • 1 1 ridged cast iron skillet, BBQ or other oiled skillet

  • 1 9″ x 9″ 1 Pyrex dish for marinating your fish in

  • 16 ounce 16 measuring cup or other container for your sauce/dressing

  • 3 3 avocados for an added salad topping (and a good, filling fat), diced

Directions

  • Prepare the Fish with the Spice Rub
  • Combine the spices into a 9″ x 9″ glass or other dish that will be able to hold all the fish fillets covered in the refrigerator. Stir the spices in the dish.
  • Now, add the fish, coating all sides evenly with the spice rub. Then cover and refrigerate. I like to marinade mine for at least two to four hours.
  • Make the Sauce or Dressing
  • Add to a 16-ounce measuring cup or other container the avocado mayo, sour cream (plain whole milk Greek yogurt, or similar), MCT or avocado oil, garlic, spices, and the juice from half a lime. Then mix well. Refrigerate covered, unless you will be eating soon.*
  • Remove the Fish from the Refrigerator
  • Remove from the refrigerator the fish about 30-45 minutes before you begin cooking. (This is not an absolute must, but it’ll make the fish come to a more even and faster grilling time if you do allow it to warm to room temperature before cooking.)
  • Prepare the Slaw Salad
  • Empty the two packages of Trader Joe’s shredded cabbage (or make your own) into a medium-sized mixing bowl or other container with a lid.
  • Add to the bowl the sliced onions, chopped cilantro, squeezed lime, salt, pepper, and the packet of stevia (use honey, if you’re doing paleo). Then mix well, and set to the side.
  • Now, You’re Ready to Grill and Prepare Your Plates/Salad Bowls
  • Now that your fish has been warming up on the countertop, heat up your cast iron skillet, barbeque, or oiled skillet on medium. I tend to use the cast iron skillet. I like how it creates a harder seasoned crust with little effort.
  • When I begin to see the skillet smoke a little that’s when I add the fish. I grill mine for about two to three minutes on each side, or until browned with grill marks, and then I transfer the fillets to a plate when done. Your cooking device of choice might require shorter or longer cooking times.
  • Now we can plate onto low-carb tortillas or into bowls the slaw and the fillets. (See my note below for dividing up the fillets.) Then, top with sauce and avocado or guacamole (recommended), but optional, as we may all have our preference as to how much avocado to eat.

    Note: I typically cut each fillet down the center lengthwise, or divide it into thirds, for tacos and cut them into smaller chunks for salads, but you can decide how much fish will fit into your taco or salad bowl. (My macros are for creating five fish salad bowls with all the basic ingredients, not including the avocado, optional ingredients, or tortillas for tacos.)

Notes

  • *Time-saving tip: Prepare the sauce the night before making this meal, and it will save you about five to 10 minutes in the kitchen the day you cook.
  • Whenever possible, I recommend using organic ingredients.

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2 Comments

  1. I am definitely adding this salad version to my rotation!

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