To prepare salsa, heat 1 tablespoon oil in a small skillet over medium heat. Add chopped onion to pan; cook 3 minutes or until slightly softened. Add garlic; sauté 30 seconds. Stir in tomato; bring to a boil and cook 2 minutes. Place tomato mixture in a blender; pulse 10 times or until almost smooth. Combine tomato mixture, bell pepper, habanero, and 1/4 teaspoon salt in a small bowl; cover and keep warm.
To prepare tacos, place fish fillets and onion slices on a broiler pan. Brush both sides of fish and onion evenly with 2 tablespoons olive oil. Sprinkle fish and onion evenly with chile powder and 1/2 teaspoon salt. Broil 4 minutes; carefully turn fish. Broil 4 minutes. Remove from oven; flake fish with a fork.
Place 1/4 cup shredded lettuce on each tortilla. Top each tortilla evenly with fish, onion slices, 1/4 cup chopped tomato, and crumbled bacon. Spoon about 2 1/2 tablespoons salsa on top of each taco.
This was a tasty weeknight meal. I usually have mahi on hand in the freezer and am always looking for something different to do with it. The bacon gave it a nice little bit of smokiness. Instead of corn tortillas, we used one large multi-grain tortilla and used a fresh packaged salsa from the store. We had some baked tortilla chips on the side.
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