Light Side of Health

Mahi Mahi Tacos + Homemade tortillas

Who doesn’t love tacos? They really hit the spot on a cool winter night. This would be a great dish to even think about for Christmas. I personally, love flour tortillas. Making homemade allows you to control the natural ingredients. If you are watching your carbs you can opt for a good quality low-carb option.

Flour Tortilla Shells

Cuisine Mexican
Servings 25


  • 4 Cups flour
  • 2 Teaspoons Baking Powder
  • 1.5 Teaspoons Salt
  • 1.5 Cups Water Add as Binds
  • 2 TBS Lard


  1. In a food processor, add the flour first along with the baking powder, sea salt, and lard. You must do this before adding the water.

  2. Add the water in slowly after all the dry ingredients have been put in and blended.

  3. Add a little flour to the flat surface where you will nead the dough.
  4. Remove the dough from the food processor and knead the dough.

  5. Let the dough sit for at least 20 minutes. Sometimes it is best if you let it sit in the fridge overnight wrapped in saran wrap.

  6. Measure out 1.5 ounces for each tortilla.

  7. Use a tortilla press for best results or roll out.

  8. Warm cast iron skillet. Place the tortilla on the iron skillet for a minute or two on each side or till the tortilla starts to rise and then place it in a covered basket to the side.

Mahi Mahi Tacos

Cuisine Mexican
Servings 4


  • Blackening Seasoning
  • 4 Pieces of Mahi Mahi
  • Splash of Lime
  • Sea Salt
  • Red Salsa Optional
  • Pickled Onions Optional
  • Cabbage Optional
  • Sour Cream Optional
  • Avocado Optional
  • Cilantro Optional


  1. Season the Mahi Mahi strips with blackening seasoning.

  2. Add a little sea salt.

  3. Heat cast iron skillet to medium high heat.
  4. Cook the filets for 2-3 minutes on each side or until the fish is cooked through.

  5. Remove Mahi and pull the fish apart with the fork.

  6. Place Mahi, Mahi on tortilla.

  7. Top with your choice of toppings or all if you like: lime, red salsa, pickled onions, cabbage, and cilantro.

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