Mahi Mahi Tacos

Prep Time: 15 minutes

Cook Time: 10-15 minutes

Servings: 4

Ingredients

4 small Crepini® Egg Wraps with (Cauliflower or Gluten-Free Grains)
4-ounce Mahi Mahi filet
1 tablespoon olive oil
¼ teaspoon kosher salt
⅛ teaspoon coarsely ground black pepper
¼ cup roasted macadamia nuts, chopped

For the pineapple slaw

1½ cups coleslaw mix
½ cup pineapple, diced
½ lime, juiced
¼ cup green onions, sliced
2 tablespoons mayonnaise
1 teaspoon rice vinegar
2 tablespoons fresh cilantro, chopped
⅛ teaspoon fine sea salt

Directions

Preheat oven to 400°F.
Make the pineapple slaw: Add all ingredients to a bowl. Stir to combine and set aside while you prepare the other ingredients.
Place Mahi Mahi filet in an 8-inch square glass baking dish.
Drizzle oil over the top of the filet and sprinkle with salt and black pepper.
Place in the oven and bake to desired doneness, about 10 minutes per inch of thickness.
Remove from oven and use a fork to flake the fish. Set aside.
Fill each Crepini with some pineapple slaw and Mahi Mahi. Top with macadamia nuts and serve.