Using the grill makes this recipe a cinch!
This is a straight forward, flavor filled, fresh, and HEALTHY crowd pleaser.
Switch out the mahi mahi for your favorite fish OR use chicken or shrimp instead.
2 Mahi Mahi fillets, about 8 oz. each
1 1/2 teaspoons cumin
1 1/2 teaspoons garlic powder
salt and pepper
1/2 medium cucumber
1/4 cup green onions, chopped
1/4 cup cilantro, chopped
2 1/2 tablespoons PO Extra Virgin Olive Oil (such as Garlic or Baklouti Green Chili Oil)
1/8 – 1/4 cup red onion, chopped
2 large garlic cloves, chopped very fine
1 jalapeno, more or less to taste
2 tablespoons PO Jalapeno Balsamic Vinegar
1 lime, juiced
salt + pepper
- Pat the fish fillets with cumin, garlic powder, salt and pepper. Grill 5 to 6 mins. on each side.
Once cool, crumble fish into taco portions
- Combine the rest of the ingredients for the sauce in a food processor. Blend until chunky or longer for your desired consistency.
- Warm your taco shells in the oven or on the grill.
Fill with fish and fresh cucumber sauce.
- If you’d like, squeeze more lime juice on top for an added zing.