fbpx

Two Dinners in One: Grilled Mahi Mahi and Fish Tacos–Day 2

DSC_0927

Yesterday, I posted the recipes for grilled mahi mahi, with grilled corn and zucchini on the side.

Learn how to identify the REAL causes of your gut problems.

Download My Free Guide.

Today, I’m going to share how to use the left overs to make fish tacos. We had enough for a second dinner and a lunch for the following day. So actually, these ended up being 2 dinners + 1 lunch for each one of us. Sweet!

Here’s what you need to make fish tacos:

1. Grilled fish:

Leftover from day one. Slice into strips along the grain. Drizzle with a little bit of olive oil and lime juice and toast/heat in your oven.

Grilled mahi mahi from day 1

2. Fresh corn salsa:

  • 3 medium tomatoes on the vine
  • 1 grilled corn on the cob (from day 1)
  • 2 tablespoons chopped fresh cilantro
  • 1/8 teaspoon salt
  • juice of half a lime

Mix all ingredients.

The fresh ingredients that went into the salsa (except for the avocado in the back!)

3. Chipotle Aioli sauce:

I used this recipe I found on Food.com . You will need mayonnaise, chipotle chiles in adobo sauce, cilantro, lime, garlic, and cumin.

4. Avocado:

Slice it.

5. Romaine lettuce:

Chop few leaves.

6. Corn tortillas:

Place 2-4 corn tortillas on a plate, cover with a paper towel, and microwave for 30 seconds.

To Assemble the Fish Tacos:

Now it’s time to eat. Assemble your taco the way you like. I started with some lettuce, then the fish, then avocado, then salsa, then the aioli sauce. Delicious, fresh, and no pots to wash that night!

 

Will the kids eat this?

This was too messy for my 2-year old. He couldn’t hold a whole taco in his little hands! I cut up the fish, and he had few bites along with some salsa and avocado. I also made some black beans on the side–one of his favorite foods–so he ate mostly those.

I have to admit that while the grilled fish was good, the fish taco dinner was better. It was more flavorful. Since grilling is not going to be an option in few months, we will probably bake or pan-sear the fish instead. The mahi mahi was perfect for the texture and its flavor wasn’t too strong so it didn’t mask the salsa or aioli sauce. If you prefer another fish or can’t find mahi mahi, try tilapia (wild caught or US farmed only), flounder, cod, or any other white flaky fish.

Nour’s guidance and expertise was the key to dramatically halting our son’s [Crohn’s] disease progression! His pediatric gastroenterologist is now in agreement of our choice to treat solely with diet and supplements. All his labs have improved and his inflammatory markers are so low they are practically nonexistent.

– M.D.

Before working with Nour, I experienced intestinal pain off and on for for 54 years with minimal success on medications. I have benefited 100% from Nour’s program as I am now pain free!

– L.G.

A lot of time and money was wasted on foods that I thought would help my digestive struggles [diarrhea, bloating, hunger], but in fact I was making it worse. The main benefit is getting a handle on what negatively affects my digestive symptom. Doing a total 180 to my eating habits has been pretty amazing.

– J.V.

YOU MIGHT ALSO LIKE

2 thoughts on “Two Dinners in One: Grilled Mahi Mahi and Fish Tacos–Day 2”

  1. We are big time fish taco eaters at our house. Even my kids who aren’t big fish eaters like them. We usually do mahi mahi as well, but add cabbage instead of lettuce. And I use LOTS of cilantro.

Comments are closed.