Ingredients
2 Zucchini Squashes, Cut In Half
1 filet Mahi Mahi
1 tbsp. Garlic Powder
2 Limes, Juiced
1 tsp. Pink Salt
1 tbsp. Grated Fresh Ginger
A few Cherry Tomatoes
1/2 cup Fresh Pico De Gillo
1/2 cup Purple Cabbage
Directions
Pre-heat oven to 375 degrees
In a small bowl, add spices, ginger, and limes to Mahi Mahi. Set aside while you slice up your veggies
Slice zucchini's in half, and scoop out the middles slowly with an icecream scoop
Fill your little boats with fish and a few tomatoes on your pan! We like Goodcook Pans because they are non-stick and super affordable
Then, slice your cabbage nice and thin
Bake fish for 10-12 minutes until fish is a solid white color
Garnish with fresh pico (you can use salsa too! Make sure there is no sugar added of course)
Pop some cilantro on there
You can also fill your taco boats with shredded chicken. Coach Carly does Taco Tuesdays with her family and she loves to make these boats with them!
Bon Appetit ;)
Chef Kimberly