Prep 30 mins
Cook 16 mins
I really love to make (and eat) Southwestern and Mexican food. My spice tolerance is fairly low, so feel free to customize by adding more jalapeno seeds and/or chili powder. I use my homemade salsa, visit my website for the recipe http://zest-to-impress.blogspot.com/2014/01/zesty-salsa-and-homemade-tortilla-chips.html.
- 1 1⁄2 lbs mahi mahi (flaky white fish ) or 1 1⁄2 lbs tilapia fillets (flaky white fish )
- 1 teaspoon olive oil
- 1 teaspoon salt
- 1⁄2 teaspoon garlic salt
- 1 orange, juiced
- 2 limes, juiced
- 1 lime, zest of
- 1 tablespoon fresh garlic, minced
- 1 jalapeno, cored, seeded and cut into strips (depending on how spicy you want it, add seeds to the marinade)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano flakes
- homemade salsa (see blog website in description)
- sour cream (I use fat free)
- shredded cheddar cheese (I use reduced fat)
- tortilla (I use low carb)
- avocado, slices
- 1. Coat fish lightly with olive oil, sprinkle on salt and garlic salt and allow to sit. Stir together orange and lime juice, zest, garlic, jalapeno, 1 tsp chili powder, cumin and oregano. To marinate, I put the fish in a large ziploc bag (to minimize dishes) and pour the marinade over. Refrigerate for at least 15 minutes, up to 30 minutes.
- 2. Remove fish from the fridge and pat dry. Heat saute pan on medium heat. Sear fish on each side for 6-8 minutes. Cut into small pieces (they won't be even because the fish will be very flaky).
- 3. Heat up tortillas. Spread sour cream on the bottom of the tortilla. Add fish, top with salsa, cheese and avocado slices. Healthy and flavorful! Leftovers will last you one more day, save all ingredients separately.