How rare is it that Cinco De Mayo lands on a Taco Tuesday? So naturally we should celebrate with some delicious and healthy tacos! While take out is always a good option, you never truly know what ingredients they are using so why not make it at home! I bet you may even like it better, plus you won’t fill up on the chips and salsa before you actually eat your meal! There are so many variations of fish choices, guacamole recipes, etc. but here are a few of my favorites! I chose Mahi Mahi because it is a thicker white meat fish that doesn’t just fall apart when you cook it. It is also good at holding onto the flavors you cook it in! Avocado oil is important because of its high burning temperature. This heat ability is necessary for searing the fish!
- Mahi Mahi
- Salt, Pepper, Garlic (massage if you like)
- Avocado Oil
- On a plate dry and lay out the fish. It is important that the fish is completely dry so the seasonings will stick to it.
- Add salt, pepper, and garlic powder to both sides of the fish. (if you like a little more of a “crust” then you may want to massage the seasoning on the fish
- Preheat your pan on medium-high heat and add avocado oil to cover the bottom (pro tip, add avocado oil before the pan gets too hot to prevent hot oil splashes)
- Add fish to hot pan (again be careful to place fish down slowly so as to not splash hot oil
- Pan sear each side of the fish for 3-4 minutes (more or less depending on how rare you like your fish) *If you use a different type of fish you may need to adjust cooking times. And not all fish are good being pan seared.
(while you can make your own, I prefer to buy from the store, but check the ingredients, good corn tortillas should only have Stone-ground corn in it!
For soft tortillas heat in microwave for 20-30 seconds and place in a clean dish towel on a plate
For more of a tostada type crunch, pan dry tortillas in the same pan you used for the fish on medium heat (you may need to add in additional oil)
Guacamole (secret family recipe):
- 4 Avocados
- 3-4 Garlic cloves pressed
- Jalapeño (to taste)
- Cayenne Pepper (to taste)
- Red Chili Flakes (to taste)
- Salt (to taste)
- Pepper (to taste)
- 1 Lime Squeezed
- ½ White Onion
- 1 Roma Tomato diced
- Combine in a large bowl:
- Pressed Garlic
- Cayenne Pepper
- Red Chili Flakes
And mash them up so they are all mixed together
2. Then add in:
- White Onion
This ensures that your tomatoes don’t get too mashed up.
(Here is a trick: you can just buy your favorite Pico De Gallo at the store and add that in instead)
(also easy to purchase but just in case you want to make your own)
2 ripe mangoes, peeled, pitted and diced (about 3 cups)
1 small red onion, peeled and diced
1-2 jaleños, seeded and diced
½ cup chopped fresh cilantro, loosely packed
1 small red onion, peeled and diced
Combine in a bowl and mix all together!
Just heat up a can!
Finish It Off!
Place the fish on the tortillas and cover in mango salsa, guacamole, top with a few left over cilantro sprigs, and there you have it!
Adam Jacobs is the owner and Founder of Fortis Fitness & YOGALUX. He is a former collegiate and professional baseball player. He was the 3-time team captain and Starting Catcher at Cornell University where he earned aB.S. in Applied Economics and Management and Minored in Communication. He then went on to play baseball professionally in Australia and Hawaii. Having overcome many significant injuries throughout his playing career, he understands what it takes to sacrifice to reach for your goals. He wants everyone to have to their own opportunity to aspire to reach whatever their goals may be and created Fortis Fitness & YOGALUX to help other achieve those aspirations. Many of the pieces of equipment found at Fortis & YOGALUX were used by either Adam or his teammates throughout his career. When not greeting the great members at Fortis & YOGALUX, Adam can be found taking one of the many classes, playing beach volleyball, going for a run, coaching baseball or volunteering in the community at various non-profit organizations.