Mahi-Mahi a la Plancha Tacos - PCOS-Friendly Recipe
This Mahi-Mahi a la Plancha Tacos is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 1 cup canola oil
- 12 cloves garlic, peeled
- 1/4 cup chopped fresh cilantro
- 3 tablespoons chopped canned chipotle chiles in adobo sauce
- 1 teaspoon salt
- 1 lime, zested
Instructions
- For the garlic-chipotle love: Preheat the oven to 300 degrees F. Pour the oil into a heavy ovenproof medium saucepan and add the garlic. Cover the pot with foil, put it in the oven and cook until the garlic turns a nutty brown and is really soft (think cream cheese), about 45 minutes. Put the garlic and the now garlic-infused oil in a food processor or blender. Add the cilantro, chipotles and sauce, salt and lime zest and puree until the mixture is very smooth. For the chipotle-agave glaze: Combine the garlic-chipotle love, agave and lime zest and juice in a bowl and whisk until smooth. For the mango salsa: Combine the bell peppers, red onions, mango puree, cilantro, lime juice, salt, pepper, mangos and jalapenos in a mixing bowl. For the avocado tempura: Heat the vegetable oil in a Dutch oven until a deep-fry thermometer inserted in the oil registers 375 degrees F. Line a baking sheet with paper towels. In a large bowl using a fork, slowly stir the tempura batter mix with the cold club soda and a pinch of salt until just combined. Add the avocado slices to the batter and toss to fully cover. Using a slotted spoon to allow excess batter to drain off, transfer the avocado slices to the oil. Fry until golden brown on all sides, 2 minutes total. Transfer to the prepared baking sheet to drain and season to taste with salt. For the tacos: Preheat a griddle (la plancha) over medium-high heat. Put each piece of mahi-mahi on a skewer, drizzle with vegetable oil and sprinkle with salt and pepper on both sides. Cook on the griddle, turning to brown both sides, 2 to 3 minutes per side. Brush both sides with 1/4 cup of the chipotle-agave glaze just before removing from the griddle, turning to coat. Heat the tortillas on the griddle or in a skillet over medium heat to soften, 1 minute per side. Place on a rimmed rectangular plate. Place a ramekin of mango salsa on one side and a ramekin of lime wedges, radish and cilantro on the other side of the plate. Lay a fish skewer into each tortilla. Top each skewer with some avocado tempura, mango salsa and baby arugula. Garnish with lime wedges, cilantro and radish and serve.
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Frequently Asked Questions
Yes, this Mahi-Mahi a la Plancha Tacos recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 2 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
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