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Nutrition Facts
Serving Size 232 g
(Approx. 4 Servings)
Amount Per Serving
Calories 100 Calories From Fat 35
% Daily Value*
Total Fat 4 g 6%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 40 mg 13%
Sodium 380 mg 16%
Total Carbohydrate 21 g 7%
Dietary Fiber 7 g 28%
Sugars 4 g
Protein 17 g
Vitamin A 4% Iron 10%
Vitamin C 30% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Mahi Mahi Lettuce Wraps
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

8 mahi mahi fillets
1 Tbsp olive oil
1 Tsp H-E-B Texas Originals Seafood Seasoning Spice Blend
6 Oz H-E-B® Mango Pico De Gallo
15 Oz H-E-B® Black Beans, drained and rinsed
10 Oz Hearts of Romaine
1 Tbsp lime, juiced
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Instructions

1
Cover each side of thawed fillets with olive oil and seafood seasoning.
2
Spray a non-stick skillet with cooking spray, then add fish and sauté each side 3-5 minutes until flaky; flake fish, and set aside on a dish.
3
In same pan over medium heat, combine pico de gallo and black beans; cook just until heated through.
4
To assemble wraps, place 1/4 cup mahi mahi in romaine leaf, squeeze lime juice over fish and top with pico de gallo.

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