Grilled Mahi Mahi Tacos


This recipe is always a hit.  You could easily adapt to use the seasoning with chicken tacos as well.   I like to experiment by topping with a fresh fruit salsas or guacamole.


Serves 4



4 -5 oz mahi Mahi fillets, skin off

2 teaspoons chili powder

½ teaspoon ground coriander

¼ teaspoon ground cumin

½ teaspoon salt

1/4 teaspoon pepper

1 Tablespoon olive oil


¾ cup non-fat Greek yoghurt

1 teaspoon minced chipotle chiles in adobo sauce

1 Tablespoon fresh lime juice

1 clove of garlic, grated

1 Tablespoon chopped fresh cilantro



½ head of romaine lettuce, shredded

¼ cup chopped fresh cilantro

3 scallions, sliced thinly

2 diced tomatoes


8 corn or whole wheat tortillas




Combine chili powder, coriander, cumin salt and pepper in a bowl.

Pat fish fillets dry, brush with olive oil and rub evenly with spice mixture.

Grill roughly 4-5 minutes on each side.

Remove from grill and cover with foil.



In a bowl, combine yoghurt, chipotles, lime juice, garlic and cilantro.

Refrigerate until ready to use.



Warm tortillas either by grilling lightly on both sides or warming in foil in a 350F oven.

Spread sauce on tortilla.

Cut fish fillet into 2 equal pieces. And place 1 piece in each tortilla.

Top with the lettuce, tomato, scallions and cilantro.


Mexican Quinoa Salad


This dish makes a great side for tacos.  Most recently, I served it at a baby shower with an option to top it with salmon or grilled chicken.  If you are making ahead, combine all the salad ingredients except the avocado and wait to dress the salad and add avocado just before serving.


Serves 6


1 cup uncooked quinoa

1 can low sodium black beans, rinsed well

1 mango, peeled and diced

1 red pepper, diced

3 scallions, sliced thinly

1 avocado, diced

1/3 cup fresh squeezed lime juice

½ jalapeno, seeded

1/3 cup cilantro

¾ teaspoon ground cumin

½ cup extra virgin olive oil

½ cup queso fresco, crumbled  (optional)

Salt and pepper to taste




Bring 2 1/4 cups of water to a boil.

Add quinoa and cover with lid.

Return to a boil and then reduce to a simmer, until water is absorbed and quinoa is tender but firm.

Turn out onto a baking sheet to cool.

While cooling, make the dressing.

Combine lime juice, jalapeno, cilantro, cumin and olive oil in food processor.

Process until smooth.

In a large bowl, gently toss quinoa, beans, mango, red pepper, scallions and avocado.

Drizzle dressing over salad and gently mix.

Season with salt and pepper.

Top with queso fresco if using.


Adapted from The Complete Vegetarian Cookbook,  America’s Test Kitchen

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