Dinner/ Fodmap

Asian Mahi- Mahi Tacos

Asian Mahi- Mahi Tacos

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Serves: 2 Cooking Time: 20 min


  • 2 Mahi Mahi fillets (175 g each)
  • 1 tbsp olive oil
  • 1 tbsp fish spices of choice
  • juice from 1 lemon
  • 6-12 mini corn taco shells ( 12 to double up on them)
  • 1/4 cup carrot noodles
  • 1 tsp peanut butter
  • 1/2 tsp apple cider vinegar
  • 1/2 teaspoon freshly grated ginger
  • 1 tbsp sesame seeds
  • 6 tsp Siete Cashew Cheese Queso sauce ( or similar)
  • 6 tbsp cilantro
  • fresh dill fronds



Cook the carrot noddles in salted water until tender and drain. While still hot mix with peanut butter, apple cider, ginger, salt and pepper. Set aside.


Cut the fish into 6 equal pieces and heat the oil in a non-stick pan, add the fish, lemon juice and spices and cover. Cook until opaque throughout, flipping once through the cooking.


On a plate lay out 3 tacos ( or 6 double), spread 1 tbsp of the cashew cheese on each, and 1/6 of the carrot mix. Heat each plate for 30 seconds before topping with 1 tsp cilantro, fresh dill fronds and a piece of the fish. Serve immediately, with a side of avocado if desired.

If you dont love tacos, I just dont trust your judgement. They are the ultimate and perfect food, carbs from the corn shell, protein from the fish or meat, fat from the avocado or sauce and veggies from whatever else you throw in there. These fish tacos are an Asian inspired flavor profile and something every one should have in their back pocket.

I do not like my shells doubled up as I think it becomes just too messy and I am quite skilled at eating with my hands. Depending on preference or the heaviness of your toppings and ability to eat like an animal, go for it. The base holds a lightly pan fried mahi filet with a dash of fish spices, anything you have in your cupboard will do but typically it is a mix of salt and dill, oregano or parsley. What I love about this dish and that swings it in a funky direction is the toppings. Fish mahi tacos are standard with avocado and a pico de gallo, but not these. I had some frozen carrot noodles in the freezer and warmed those up with some peanut butter, ginger ACV, and sesame seeds to amp up the flavor to an Asian inspired dish we are all familiar with, peanut soba noodles. Since the noodles lay the bed for the fish, you need a bit more sauce or something to hold it all together, enter an easy pre-made vegan queso from Siete foods that easily is drizzled and dinner is ready in 20. The tacos are topped up with fresh herbs for a fusion bite that is out of this world.

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