Mahi Mahi Fish Taco Salad with Mango Salsa

Want a healthy, great tasting, easy week day lunch? Look no further than our Mahi-Mahi Fish Taco Salad With Mango Salsa. With cauliflower rice, fish and salad, this recipe makes such a complete and light meal. Fresh, flavorful and filling!


2 6oz Wixter Ecuadorian Mahi Mahi Fillets 
Olive oil 
1 Tablespoon of Your Favorite Taco Seasoning or • 1/2 Tablespoon of Chili Powder 
1/2 Tablespoon of Cumin 
1/4 Teaspoon of Cayenne pepper 
1/2 Teaspoon of Salt
Bib or Butter Lettuce
1 Cup of Shredded Purple Cabbage
2 Cups of Cooked Cauliflower Rice

1/2 Pint of Cherry Tomatoes (halved) 
1 Avocado (cubed) 
2 Tablespoons of Red Onion (chopped) 
1 Mango (cubed) 
1 Lime (juiced)
1-2 Tablespoons of Cilantro (chopped) 
 •Salt (to taste) 


STEP 1: Combine all the salsa ingredients and set aside
STEP 2: Season fish with seasoning blend and set aside.
STEP 3: In a large skillet over medium high heat add olive oil. 
STEP 4: Cook fish 4-5 minutes on first side and flip when fish easily releases from the pan and cook another 3 minutes. 
STEP 5: Remove from heat
STEP 6: Assemble bowls with bob lettuce, shredded cabbage, cauliflower rice and top with fish and mango salsa