Looking for a fresh, spring meal full of flavor, healthy veggies, and lean protein? Look no further!

This recipe is a great option for anyone– but especially people following a gluten free or dairy free diet. It’s also easy to make it vegetarian or vegan- just switch out the Mahi Mahi for tempeh.

Mahi Mahi Plated Taco

Serves: 4   

Time: 30-35 minutes


?Preheat oven to 425 degrees F. Season/sprinkle mahi mahi fillets with taco seasoning to taste (feel free to use more or less than 1 tbsp based on your preferences) and arrange on a nonstick baking tray.

?In a large bowl, combine chopped kale and red cabbage with onion and jalapeno. Add avocado and salt/pepper to taste until vegetables are lightly coated. Transfer ingredients to larger tray.

?Bake both trays for 22-25 minutes, or until fish is cooked through and vegetables are lightly crisp.

?Serve with halved cherry tomatoes, garlic aioli, mango salsa, and a side of rice or cauliflower riced (I mixed the two here!)

Garlic Avocado Aioli

Serving Size: 2 tablespoons   

Serves: 6   

Time: 5-10 minutes


Combine ingredients in bowl and mix with an immersion blender. If using a food processor or Ninja Blender, add oil gradually while ingredients emulsify.

Kait Richardson is a registered dietitian nutritionist in Orlando, FL. She is a partner at a private practice, Nutrition Awareness, where she helps frustrated yo-yo dieters reach their health goals using 1:1 nutrition coaching. She is the co-host of the Nutrition Awareness Podcast.