Avocado & Bacon Mahi Mahi Tacos
There’s a celebration happening in the next few days.
A fiesta, if you will.
There will be drinking, eating, dancing, and embarrassing photo ops, too.
No, it’s not my birthday (which is next Wednesday, in cause you needed to know!)
It’s Cinco de Mayo! And we’ll be celebrating it all week.
For as long as I can remember Cinco de Mayo has always been a pretty big deal. I took Spanish 7th – 12th grade, and even though I can’t speak a lick of it, I remember Cinco de Mayo as being the one Spanish class a year that I enjoyed. It was a day of eating chips and salsa, wearing sombreros, yelping Ole! and Si! as if that meant I was fluent, and ignoring my teachers attempts to actually make it a learning experience.
In college, Cinco de Mayo was an even bigger deal, but unfortunately not one I remember fondly.
Yes, there was margarita beruit, and chips and guac, and bellowing in Spanglish. But did I get to enjoy any of these festivities? NO, I did not. I was in the library, studying for finals. Because I was a liberal arts major, and our finals were always last, and I always missed out on taking tequila shots, getting spun around in a chair five times, and attempting to hit a piñata.
My life has been littered with adversity.
But now that I’m an “adult” of sorts, I can make a fool of myself to my hearts desire. And while I fully intend on doing so this Sunday, in the meantime I decided to prep some delicious Cinco de Mayo eats. I considered making enchiladas again, but I resolved to try something new. Something that’s lean & mean. Fresh and tasty. And just the right amount of indulgent.
I came up with Avocado & Bacon Mahi Mahi Tacos.
Before this meal I had never even eaten mahi mahi before, so this was a bit of a gamble. But Dave assured me it was just the kind of fish I would like – meaty in texture and mellow in taste. Turns out he was right on the mark, and I couldn’t have been happier with my results.
I started by marinating my fish in the chili/lime/tequila marinade that I used for my enchiladas. Next, I made a very un-me decision and forewent incorporating cheese. Rather than melty, I wanted my tacos to be creamy, so I built a silky smooth texture with avocado and light sour cream. For a dose of veggies, I added some tomatoes and red onion to my mahi. And to top it all off, crumbled bacon gave my tacos the perfect finishing touch.
Everything about this recipe worked in perfect harmony – the cool avocado and sour cream tempered the spicy mahi mahi, while the salty bacon lent a deliciously savory balance. Bursting with flavor and decidedly Mexican, these Avocado & Bacon Mahi Mahi Tacos are the perfect healthy entrée for your Cinco de Mayo celebrations. Just think – the fewer calories you eat, the more you can drink!
Avocado & Bacon Mahi Mahi Tacos
Yield: 6 servings
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
- 1 1/4 lbs Boneless Skinless Mahi Mahi
- 12 Low-Carb Whole Wheat Tortillas (6")
- 2 Medium Avocados (Sliced)
- 4 strips Apple Smoked Bacon (Crumbled)
- 1/2 cup Diced Tomatoes
- 1/2 cup Diced Red Onion
- 1/2 cup Light Sour Cream
- 1 1/2 tbsps Light Butter
- 1 1/2 tbsps Lime Juice
- 1 tbsp Tequila
- 1 tbsp Chili Powder
- 1 tsp Sea Salt & Coarse Black Peppercorn - approx.
- PAM Cooking Spray to grease
- On cutting board cut mahi mahi into 1" cubes, then season with salt & pepper and transfer to large bowl. Melt butter in microwave, then combine with lime juice, tequila, and chili powder, whisking thoroughly. Pour marinade over fish and toss until all pieces are well coated. Place in refrigerator to marinate for 1 - 6 hours.
- Heat skillet over medium flame and lightly toast each tortilla, flipping with kitchen tongs to crisp both sides. Place on wire rack to cool until needed.
- Generously grease same skillet, then saute red onion over medium-high heat. As onions begin to brown, add in mahi mahi and stir continuously for 6-8 minutes until fish is evenly cooked. Reduce flame to low before stirring in tomatoes, then allow ingredients to simmer for 5 minutes.
- Cook bacon in microwave and crumble with hands, then slice avocados. When ready, build tacos with a layer of sliced avocado, one serving spoon of mahi mahi, a dollop of sour cream, and a sprinkling of bacon. Immediately serve.
>> Use slotted serving spoon to add mahi mahi into tacos - it will prevent them from getting too soggy.
>> Nutrition Facts will vary depending on the brands of tortillas and bacon you use (both of mine were from Trader Joe's)
Calories: 317 Fat: 15g Carbohydrates: 24g Protein: 30g