FOOD AS MEDICINE
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. Its naturally sweet taste makes it a great option for fish tacos or for pairing with fruit salsas (think mango or pineapple if not in the early stages of keto!)
INGREDIENTS
1 pound Mahi Mahi (may use other wild caught white fish!)
2 Tbsp avocado oil
For the spice rub:
1 tsp chili powder
1 tsp paprika
1/4 tsp cayenne
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp 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 (like Farmhouse Cultures brand)
2 limes, quartered
1/2 cup fresh cilantro
DIRECTIONS
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!
