Recipe: Don Pablo's Low Carb Mahi Mahi Fajitas

Don Pablo's Low Carb Mahi Mahi Fajitas
Recipe by: Don Pablo's

two (4 oz. each) mahi mahi fillets
4 shakes jalisco seasoning
1 shake kosher salt
1 portion of 5 oz. grilled fresh vegetables (squash, zucchini, buttom mushrooms and asparagus.)
2 oz. south beach sauce (a mixture of salsa, sour cream and ancho chilies)
4 each cilantro sprigs
1 oz sour cream
1 portion lettuce wraps

This Low Carb fajita features white, mild and flaky Mahi Mahi served on a bed of our seasoned and grilled, fire-roasted, fresh vegetables that are naturally low in carbs, including yellow squash, zucchini, button mushrooms and asparagus. The fajitas are served with our special lettuce wraps, sour cream, fresh cilantro, our combo cheese and secret South Beach sauce.

The first step is to oil and lightly season two 4 oz. Mahi Mahi fillets and with special Jalisco seasoning and Kosher Salt . . . using about four shakes of the Jalisco seasoning and one shake of the Kosher salt on each fillet. Jalisco seasoning is similar to McCormick's Grill Seasoning found in the grocery.

Next we place the fillets on a blackening skillet for 2 minutes and turn the mahi fillets over and continue cooking another 2 minutes on the other side.

We also use 5 ounces of fresh, grilled low carb vegetables, including: including a combination of yellow squash, zucchini, button mushrooms and asparagus. First we slice the squash and zucchini horizontally, lightly oil all of veggies and grill lightly until you get grill marks on both sides. They we cut the veggies in -inch cubes and season.

We place the fire roasted, grilled veggies evenly across the left center portion of a hot skillet opposite the handle. You clearly can also use a dinner plate. Next we place the Mahi Mahi on a cutting board and slice it into four to five slices per fillet . . . and place the fillet on the top center portion of the veggies and top with fresh Cilantro sprigs.

Instead of using a flour tortilla, we use Low Carb Lettuce Wraps. We take a head of lettuce, remove the stem. . . . . and cut the lettuce evenly in half. We then, carefully remove the yellow leaves. Carefully separate the remaining leaves and trim the uneven leaves. We use the Lettuce Wraps in the same way that we use a flour tortilla.

We serve these fajitas with about 1 1/2 ounces of a mixture of cheddar and Monterey Cheese; a small scoop of sour cream . . . . about an ounce; and Don Pablo's famous, secret South Beach sauce . . . which is basically a mixture of salsa, sour cream and Ancho Chilies.

In addition to the Mahi, Mahi, Don Pablo's offers a low carb grilled chicken fajita with 18 total carbs and a low carb grilled Black Angus Sirloin fajita with 15 carbs.

And, for those who like a little excitement with their low carb fajitas, Don Pablo's offers the first low carb margarita that weighs in with only 1.5 total carbs.