Mahi Mahi Avocado Lettuce Cups (Paleo, Low-Carb)

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Mahi mahi is a great option for a firm white fish that is low in mercury with a texture comparable to tuna or swordfish. Mahi mahi is a great source of omega-3 fatty acids as well as selenium, potassium and B vitamins.

Mahi Mahi Avocado Lettuce Cups (Paleo, Low-Carb)

  • Prep Time: 5 minutes
  • Cook Time: 10-15 minutes
  • Servings: 4

Ingredients

1 pound Mahi Mahi (may use other wild caught white fish!)
2 tablespoon avocado oil

For the spice rub:
1 teaspoon chili powder
1 teaspoon paprika
1/4 teaspoon cayenne
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon sea salt

For serving:
1-2 heads butter lettuce, washed and leaves separated
1/4 cup Primal Kitchen Chipotle Lime Mayo
1/2 cup jicama, grated
1 cup Pico De Gallo
1 avocado, sliced
1/2 cup red cabbage sauerkraut
2 limes, quartered
1/2 cup fresh cilantro

Instructions

  1. Pat the mahi mahi dry with paper towels and and portion into 4 filets (about 4 oz each).
  2. In a small bowl, mix together the spice rub ingredients. Season the fish on both sides.
  3. Heat a cast iron skillet over medium high and add the avocado oil. Once the oil is heated, add the mahi mahi fillets and cook 3-4 minutes on one side, then flip and cook another 3-4 minutes until outside is browned and fish is cooked through.
  4. To assemble the tacos, place 1-2 leaves lettuce on a plate and spread with 1-2 tsp chipotle mayo. Add about 2oz of the mahi mahi.
  5. Top with grated jicama, pico, avocado slices and sauerkraut. Squeeze lime on top and garnish with fresh cilantro, serve with a lime wedge. Repeat with the remaining ingredients!
Pat the mahi mahi dry with paper towels and and portion into 4 filets (about 4 oz each). In a small bowl, mix together the spice rub ingredients. Season the fish on both sides. Heat a cast iron skillet over medium high and add the avocado oil. Once the oil is heated, add the mahi mahi fillets and cook 3-4 minutes on one side, then flip and cook another 3-4 minutes until outside is browned and fish is cooked through. To assemble the tacos, place 1-2 leaves lettuce on a plate and spread with 1-2 tsp chipotle mayo. Add about 2oz of the mahi mahi. Top with grated jicama, pico, avocado slices and sauerkraut. Squeeze lime on top and garnish with fresh cilantro, serve with a lime wedge. Repeat with the remaining ingredients!

Nutrition Information

Per Serving: Calories: 377; Total Fat: 25 g; Saturated Fat: 3 g; Monounsaturated Fat: 8 g; Polyunsaturated Fat: 2 g; Cholesterol: 122 mg; Sodium: 1295 mg; Potassium: 923 mg; Carbohydrate: 11 g; Fiber: 5 g; Sugar: 4 g; Protein: 29 g

Nutrition Bonus:

Vitamin C: 50%; Vitamin A: 41%; Iron: 13%; Calcium: 3%

 

Season Your Tacos With Our Turmeric Tonic For An Added Anti-Inflammatory Boost!

 

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