Soft Mahi Mahi Tacos with Ginger-Lime Dressing


Last night my cousin Andrea and her husband Chris made healthy fish tacos. Originally the recipe called for tortilla shells but they used Iceberg lettuce “shells” instead and it called for sour cream but instead they just non fat Greek yogurt. The recipe also directed them to cook the fish in a skillet but to be healthier, they cooked it in the oven! They were so delicious and I was honestly full the entire night. This is a perfect example of how you can transform any dish into a healthy one by swapping out fattening ingredients for healthy!


  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 6 (3 ounce) fillets Mahi Mahi fillets
  • 1/3 cup sour cream
  • 1 tablespoon lime juice
  • 1 teaspoon minced fresh ginger root
  • 1 dash cayenne pepper
  • 1 large mango – peeled, seeded and diced
  • 1 cup diced fresh pineapple
  • 1 avocado – peeled, pitted and diced
  • 1 jalapeno pepper, minced
  • Iceberg lettuce, wash and separate each leaf (to use at taco shell)
  • 1 cup chopped fresh cilantro


  1. Preheat oven to 350 degrees. Spray a baking tray with coconut cooking spray (or any non stick spray) and place filets on tray. Cook the filets for about 15 -18 minutes.
  2. Meanwhile, whisk together the sour cream, lime juice, ginger, cumin, cayenne pepper, salt and pepper to taste; set aside. Gently combine the mango, pineapple, avocado, and jalapeno in a bowl.
  3. To assemble, place a cooked Mahi-Mahi fillet into the center of the lettuce “shell”. Place a scoop of the mango salsa onto the fish, then drizzle with the Greek yogurt sauce, and finish with a generous pinch of chopped cilantro.

Thanks to for the inspiration!


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