Penn Herb Wellness Guide
Mexican Mahi 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
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The information presented here is for informational purposes only and was created by a team of USregistered 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.