Mahimahi BLT

Photo: Randy Mayor; Leigh Ann Ross

Yield: 4 servings (serving size: 2 tacos)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 337
  • Fat: 14.6g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 7.6g
  • Polyunsaturated fat: 2g
  • Protein: 26.7g
  • Carbohydrate: 27.8g
  • Fiber: 4.4g
  • Cholesterol: 88mg
  • Iron: 2.2mg
  • Sodium: 718mg
  • Calcium: 74mg

Ingredients

  • Salsa:
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 2 cups coarsely chopped tomato
  • 1/4 cup finely chopped red bell pepper
  • 1 1/2 teaspoons minced seeded habanero pepper
  • 1/4 teaspoon salt
  • Tacos:
  • 1 pound mahimahi or other firm white fish fillets
  • 1 onion, cut into 1/4-inch-thick slices
  • 2 tablespoons olive oil
  • 2 teaspoons guajillo chile powder
  • 1/2 teaspoon salt
  • 2 cups shredded Boston lettuce
  • 8 corn tortillas
  • 2 cups chopped seeded tomato
  • 2 bacon slices, cooked and crumbled

Preparation

  1. 1. Preheat broiler.
  2. 2. 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.
  3. 3. 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.
  4. 4. 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.
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