Avocado, Bacon & Fish Tacos — Healthy & So Delish

Christine Fischer of Cooking with Cakes may not be a pro chef, but that doesn't mean she's a mere novice in the kitchen. The self-taught culinarian — who's all for healthy, accessible recipes — knows that succumbing to your five-day bacon craving does not make you weak. It just makes you human.
Before this meal, I'd never even eaten mahi mahi before, so this was a bit of a gamble. But, Dave assured me it was just the kind of fish I would like — meaty in texture and mellow in taste. Turns out he was right on the mark, and I couldn’t have been happier with my results.
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I started by marinating my fish in the chili-lime-tequila marinade that I used for my enchiladas. Next, I made a very un-me decision and forewent incorporating cheese. Rather than melty, I wanted my tacos to be creamy, so I built a silky smooth texture with avocado and light sour cream. For a dose of veggies, I added some tomatoes and red onion to my mahi. And, to top it all off, crumbled bacon gave my tacos the perfect finishing touch.
Everything about this recipe worked in perfect harmony — the cool avocado and sour cream tempered the spicy mahi mahi, while the salty bacon lent a deliciously savory balance. Bursting with flavor and decidedly Mexican, these avocado & bacon mahi mahi tacos are the perfect healthy entrée. Just think — the fewer calories you eat, the more you can drink!
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Photo: Courtesy of Cooking With Cakes.
Ingredients

1 1/4 lbs boneless, skinless mahi mahi
12 low-carb whole wheat tortillas (6")
2 medium avocados (sliced)
4 strips apple smoked bacon (crumbled)
1/2 cup diced tomatoes
1/2 cup diced red onion
1/2 cup light sour cream
1 1/2 tbsps light butter
1 1/2 tbsps lime juice
1 tbsp tequila
1 tbsp chili powder
1 tsp sea salt & coarse black peppercorns
PAM cooking spray to grease
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Cut mahi mahi into one-inch cubes. Season with salt & pepper and transfer to large bowl. Melt butter in microwave, then combine with lime juice, tequila, and chili powder, whisking thoroughly. Pour marinade over fish and toss until all pieces are well-coated. Place in refrigerator to marinate for 1-6 hours.
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Heat skillet over medium flame and lightly toast each tortilla, flipping with kitchen tongs to crisp both sides. Place on wire rack to cool until needed.

Generously grease same skillet, then saute red onion over medium-high heat. As onions begin to brown, add in mahi mahi and stir continuously for 6-8 minutes until fish is evenly cooked.

RELATED: Sweet Potato And Chorizo Quesadillas
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Reduce flame to low before stirring in tomatoes, then allow ingredients to simmer for 5 minutes.
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Cook bacon in microwave or pan, and crumble with hands, then slice avocados. When ready, build tacos with a layer of sliced avocado, one serving spoon of mahi mahi, a dollop of sour cream, and a sprinkling of bacon. Immediately serve.
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Photo: Courtesy of Cooking With Cakes.
I doubled up my tortillas for easy handling.
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Photo: Courtesy of Cooking With Cakes.
Packed with healthy fats and loads of protein for a balanced, delicious dish!

NEXT: A No-Bake S'Mores Cheescake
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