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Mahi Tacos

Mahi Tacos

with Tequila Soaked H2Omelon-mango Salsa


  • 4 1/2 oz Mahi Mahi Fillet 8 Ounce No Bone or Skin Bloodline Removed Vacuum Pack Frozen
  • 2 Fluid oz Oil Coconut Extra Virgin Organic Dry Delivers Within 3-5 Business Days
  • 1/2 oz Garlic Chopped in Water Refrigerated
  • 1/3 oz Paprika Ground Smoked
  • 1 1/2 oz Avocado Halves Hass Fresh
  • 3 Ea Tortilla Corn White Super Soft 5.5"
  • 4 1/2 oz Cream Cheese Loaf Refrigerated
  • 1/8 oz Pepper Chipotle Chili Ground

Tequila soaked watermelon salsa (1 Serving)

  • 6 oz Watermelon Cubed 3/4" Fresh
  • 1 Ea Tequila
  • 1 1/3 oz Sugar Beet Granulated Extra Fine
  • 6 oz Mango Chunks Fresh
  • 2 oz Pepper Jalapeno #1 Fresh
  • 1 1/2 oz Onion Green Slice 1/4" Fresh
  • 2 oz Basil Fresh
  • 1 Ea Lime Refrigerated
  • 1/4 oz Salt Table Iodized Bulk


  1. Heat the grill, grill pan or large frying pan to medium-high heat.
  2. Brush the Mahi Mahi with the coconut oil and smoked paprika, chipotle and salt and pepper.
  3. Grill or pan fry for 3 to 4 minutes per side.
  4. Remove and chop into chunks and then drizzle with the remaining 1 Tbsp of melted coconut oil and lime juice.
  5. After 30 minutes, remove the watermelon from the tequila and place in a clean bowl.
  6. Add the mango, jalapeno, green onions, basil, lime juice, salt and pepper. Toss well.
  7. To assemble the tacos spread a little cream cheese on the bottom of each taco shell, then fill with the flaked or chopped Mahi Mahi. Top with sliced avocado and the watermelon-mango salsa.

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