Sunday, August 5, 2012

Mahi Mahi Tacos-Gluten Free

                  This post is long over due and I wanted to share how happy I felt when I discovered glutenfree corn tortilla at my local safeway store. Make your way to the deli section and amidst many types of flour tortilla, you will find corn tortilla. As I found my canvas, it was time to find my paints. I have had beef tacos, chicken quesadilla but never ever tried fish tacos. My husband had tried them and was never satisfied with the taste of them at restaurants, so I decided to give it a go. We got Mahi Mahi fillets from costco; and avacados and red vine tomatoes from superstore. I started and we ate and they were delicious. If you are not a seafood fan and want to have fish in your diet, try this recipe. It has everything to brighten your tastebuds as well as your day.


2 Mahi Mahi fish fillet (cubed)
cumin                            1 tsp
corriander                      1 tsp
south west spice mix      2 tsp
paprika                          1/2 tsp
salt                                1/4 tsp
garlic paste                    1 tsp
oil                                 1 tbsp

Pica de Gallo

tomatoes chopped         1 cup
green pepper chopped    1/3 cup
red onions chopped        1/3 cup
cilantro                           1/3 cup
lime                                2 tbsp
sugar                              1 tbsp
salt                                 1/4 tsp
powdered cumin             1/4 tsp
powdered corriander       1/4 tsp
paprika                           1/4 tsp

Mix it all up 5 mintues before you cook your fish so it stays fresh.


Marinate the fish in all the spices and garlic after the fish has defrosted. Let it rest in fridge for 10 minutes with the marinate. Heat oil on a medium high-heat in a pan. Sautee/Fry the fish and seperate the cubes as much you can, this way the cubes get a nice spicey crust. The fish cooks within 5 minutes but my husband and I prefer well done cubes so I let it cook for 7-8 minutes. Mahi mahi uncooked has beautiful pink-white marble color that reminds me of a pink rock salt that I once saw in Pakistan near Kalabagh Damn (Mianwali). When it cooks it takes a beautiful opaque cream color.

Heat your torillas on a pan and assemble your tortilla with pica de gallo, avacado, and lots of julliene salad. It is one of my favourite healthy foods and this is the only way I have tried them. If you have a different recipe that you like or have suggestion please let me know, I want to try all variations

crush all the spices for the marinate

cook more for a blackened look/taste
The spicy fish and cold pica de gallo = perfect match

This is my cheese ( healthy)

Cattle Boyz Southwest Spice - Review

This is currently my favourite spice blend that is perfect for marinating and grilling. It is smokey and has sugar that balances well with the saltiness of the spice mix. The smokiness of paprika add a perfect heat to your dishes.