Mahi Mahi Lettuce Wraps

Monday, April 3, 2017


serves 3-4

What You Need

For the Mahi Mahi
1 lb mahi mahi fillets
1/2 TSP paprika
1 TSP coconut sugar
1/2 TSP garlic powder
1/2 TSP onion powder
1/2 TSP sea salt
1 TSP cumin
1/4 TSP chili powder
1/4 TSP black pepper
1/4 TSP dried oregano
2 TBS olive oil

For the Coleslaw
1 cup green cabbage, thinly sliced
1 cup red cabbage, thinly sliced
1 cup carrots, shredded
1 cup red bell pepper, thinly sliced
1/2 cup green onions, sliced
Zest of 1 lime
2 TBS fresh lime juice
1 TBS honey
2 garlic cloves, minced
2 TBS olive oil
1/4 cup cilantro, chopped
Salt and pepper, to taste

Other
Lettuce for wraps
Avocado, for topping
Cilantro, for topping
Lime wedges, for topping

Directions

For the Mahi Mahi
1. Combine all the spices into a bowl.
2. Rub onto both sides of the fish.
3. Heat olive oil in a medium sized pan over medium-high heat. 
4. Once hot enough, add in the fish. Cook each side for about 3-4 minutes or until cooked through.
5. Set aside and keep warm.

For the Coleslaw
1. Add all the cabbage, carrots, bell pepper, and green onions to a large bowl. 
2. In a small bowl, whisk together the zest of one lime, lime juice, honey, garlic cloves, and olive oil. 
3. Add in the cilantro, salt, and pepper and mix everything together.
4. Pour over the veggies and toss together.

Assembly
1. Fill lettuce wrap with fish and the top with coleslaw, avocado, and cilantro. Squeeze a little lime juice on top and enjoy!

| adapted from Jessica Gavin |

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