Mexican Mahi Salad
The slightly sweet, buttery taste of Mahi Mahi balances nicely with Mexican spices in this refreshing seafood salad.
Ingredients
- 1 1/2 Tbs pureed chipotle peppers in adobo
- 3 Tbs olive oil
- 4 (5 oz.) boneless, skinless mahi mahi fillets
- 1 quart shredded Napa or Savoy cabbage
- 1 cup canned black beans, drained and rinsed
- 1 cup sliced olives
- 1 cup cherry tomatoes, halved
- 1 medium avocado, diced
- 1/3 cup chopped cilantro
- 1/4 cup chopped green onion
- 2 Tbs lime juice
- salt to taste
Directions
- Whisk together chipotle puree and 1 tablespoon of olive oil. Place mahi mahi fillets in bowl and coat with chili puree. Cover and refrigerate for 30 minutes. In a medium sized mixing bowl, combine cabbage, beans, olives, tomatoes, avocado, cilantro and green onion. Pour in lime juice and remaining olive oil, season with salt to taste and toss to coat. Set aside. Preheat grill to medium-high. Cook mahi fillets for approximately 3 minutes on each side or until cooked through. Serve each on top of a mound of cabbage slaw.
Nutrition Facts
Calories 390
Calories from Fat 188 (48%)
(34%)Total Fat 22g
(0%)Saturated Fat 0g
Poly-Unsaturated Fat 0g
Mono-Unsaturated Fat 0g
(35%)Cholesterol 105mg
(22%)Sodium 530mg
(0%)Potassium 0mg
Total Carbohydrate 21g
(0%)Dietary Fibre 0g
Sugars 0g
Sugar Alcohols 0g
(64%)Protein 32g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
Copyright © 2024 TraceGains, Inc. All rights reserved.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.
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