That’s really all I have to say about these tacos.
“Can I get the Mahi Mahi, but just the one Mahi because I’m not that hungry?!” Sorry I had to. If you haven’t seen the movie House Bunny, you are missing out!
Okay back to business..
My amazing chef of a sister, Kelsey, sent me this recipe from www.halfbakedharvest.com They have them as burrito bowls but being that it is Taco Tuesday, I made some small adjustments(I just re-named them mahi-mahi tacos. Ha-ha) I’m not kidding when I say these are my favorite thing I have made to date!! Everyone in my family loved them!! It will definitely be on my list of repeat recipes! And don’t be overwhelmed by the list of steps, if I can do this, anyone can!
So here is the recipe:
Mahi Mahi Burrito Bowls w/ Coconut Cilantro Lime Rice+Spicy Strawberry-Mango Salsa.
prep time: 15 MINUTES
cook time: 30 MINUTES
total time: 45 MINUTES (it took me closer to an hour because I am a beginner cook AND this was my first time making these)
yields: 4 BOWLS
1 pound wild-caught, skin on, Mahi Mahi
4 tablespoons olive oil
2 whole chipotle chiles, finely minced (I couldn’t find these so I skipped this step!)
2 cloves garlic, minced or grated
1 tablespoon smoked paprika
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt + pepper
1/4 teaspoon onion powder
a pinch of salt and pepper
Cilantro Lime Rice
1 1/2 cup uncooked jasmine or basmati rice
1 cup light, canned coconut milk
2 cups coconut water (I used regular water)
2 tablespoons chopped fresh cilantro
1 lime, juiced
1/2 teaspoon salt
3 tablespoons unsweetened, flaked coconut
1 tablespoon coconut oil
Spicy Strawberry Salsa
1 medium size ripe mango, peeled, pitted + diced
1 1/2 cups strawberries, chopped
1/4 cup fresh cilantro, chopped
1 jalapeño, seeded + chopped
1 lime, juiced
pinch of cayenne pepper
pinch of salt
4 tortilla bowls
4 cups shredded lettuce
1 1/4 cups cooked black beans
2 ears of corn on the cob grilled corn, kernels removed from ears
1 cup guacamole (I made homemade guac-Similar recipe here. yum!)
Sour cream ( I used Greek Yogurt)
shredded cheddar + crumbled capita cheese(didn’t use capita)
In a medium bowl combine the olive oil, chipotle chiles, garlic, smoked paprika, chili powder, cumin, salt, pepper and onion powder. Whisk to combine. Add the mahi mahi and toss well. Cover and place in the fridge while you start the rice.Add the coconut milk and coconut water to a medium size pot. Bring to a low boil and then add the rice, salt, unsweetened coconut and coconut oil. Stir to combine, then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely. Let the rice sit on the stove, covered for another 20 minutes (don’t take any peeks inside!). After 20 minutes remove the lid and fluff the rice with a fork. Add the cilantro and lime juice, toss well. Keep warm.Meanwhile make the salsa. Add the diced mango, chopped strawberries, cilantro, jalapeño, lime juice, pinch of cayenne and a pinch of salt to a medium bowl. Toss well, cover and keep in the fridge until ready to serve.Preheat the grill to medium-high heat.Once the grill is hot, add the mahi mahi, skin side facing up. Cook about 4-5 minutes and then flip and cook another 4-5 minutes or until crisp and mostly cooked through. Remove from the grill. Remove the skin and either flake with a fork or chop into chunks. This can also be done in a skillet if desired.To assemble the bowls divide the rice among 4 tortilla bowls or regular bowls. Add the lettuce, black beans and corn. Divvy up the fish and then top each bowl with salsa, cheese, and a dollop of greek yogurt or sour cream. Eat!
AGAIN- Don’t look at all the ingredients and steps and pass by this recipe! It is worth every second I Promise! Let me know if you make them and what you think!