Chili Lime Mahi Mahi Salad
Servings : 4
Ingredients
Mahi Mahi
- 1 lb Mahi Mahi frozen or fresh, see notes
- Chili Powder
- 1/4 cup lime juice
- 1 tsp salt
- 1 Tbsp extra virgin olive oil
Tortilla Strips
- 4 corn tortilla 6-8"
- 1 Tbsp extra virgin olive oil
- salt
Jalapeno Lime Vinaigrette
- 1/4 cup extra virgin olive oil
- 3 Tbsp lime juice
- 2 Tbsp juice from jalapeno jar
- 20 pickled jalapeno slices or to taste
- 1/2 tsp Chili Powder
Salad
- 4 hearts romaine lettuce
- 1 cup frozen corn
- 1 can black beans rinsed and drained
- 2 tomato medium, diced
- 1 avocado medium haas
- 1 cup pepper jack cheese shredded
Instructions
Corn Tortilla Strips
- Preheat oven to 450F.
- Cut tortillas into strips, toss in olive oil, spread on a parchment lined baking sheet, and sprinkle with salt.
- Bake at 450F for 8-10 minutes or until browning and starting to crisp. Watch them carefully as they will burn quickly.
Mahi Mahi
- Add the Mahi fillets and the lime juice to a ziploc bag and refrigerate for 20 minutes or more to marinate.
- Heat the olive oil in a frying pan to a medium heat. Sprinkle the mahi with chili powder and salt on both sides.
- Add the fillets to the heated pan and saute on both sides until the fish is white and flaky throughout (about 4 minutes per side).
Jalapeno Lime Vinaigrette
- Add all of the ingredients for the dressing to a blender or food processor and blend until smooth. Add additional jalapeno slices for more heat.
Salad
- Chop the romaine hearts and divide onto four plates.
- Defrost the corn in the microwave. Rinse and drain the black beans. Dice the tomatoes. Slice the avocado.
- Top each plate of lettuce with 4 oz of mahi, corn, black beans, tomatoes, avocado, tortilla strips, and pepper jack cheese.
Notes
For Paleo, omit the corn, black beans, cheese and tortilla strips. For dairy free, omit the cheese.
We used Trader Joe's frozen Mahi Mahi for this recipe. Although fresh Mahi is always best, it does freeze and thaw quite well, so don't be scared of doing this recipe with frozen fish.