Spiced Fish Tacos

Let's cook it
Difficulty Easy
Portions: 6
Total 51 min

Ingredients

  • 1 Pound Mahi Mahi (fillets, cubed & cleaned with MAGGI® Citrus Wash)
  • 2 Teaspoons MAGGI® Jerk Seasoning Mild
  • 3 Tablespoons Olive Oil
  • 1 Teaspoon Paprika
  • 1 Teaspoon Ground Geera/Cumin
  • 1/4 Teaspoon Cayenne pepper
  • 6 Units Flour Tortillas (6-inch)
  • 1/2 Cup Lettuce (shredded)
  • 1/2 Cup Sour Cream
  • 1 Cup Pineapple (diced)
  • 1/2 Cup Red Sweet Pepper (diced)
  • 1/2 Cup Tomato (diced)
  • 1/4 Cup Red Onion (diced)
  • 1/3 Cup Cilantro (minced)
  • 15 Grams Jalapeño Pepper (minced)
  • 1 Tablespoon Lime Juice
  • 1 Cube MAGGI® Onion and Garlic Cube (crushed)

Instructions

  • 1.  In a medium bowl, combine mahi mahi, MAGGI® Mild Jerk Seasoning, 1 tablespoon olive oil, paprika, geera and cayenne. Allow to marinate for at least 30 minutes.
  • 2.  In a small bowl combine pineapple, sweet pepper, tomatoes, red onion, cilantro, jalapeño, lime juice and the MAGGI® Onion and Garlic Cube. Stirring to incorporate all ingredients. Set aside.
  • 3.  In a cast iron skillet/ heavy bottomed pan, heat remaining olive oil, ensuring it covers the entire skillet/pan.
  • 4.  Add the seasoned fish and cook for 3-4 minutes or until cooked through. Set aside.
  • 5.  Assemble tacos layering fish, lettuce, pineapple pico de gallo and sour cream on top the corn tortillas.
  • 6.  Serve immediately.

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