Prepare for an explosion of flavors with these incredible Blackened Mahi Mahi Tacos! Crafted with a rich, smoky blackened seasoning, paired with a vibrant, sweet-and-spicy jalapeño pineapple salsa, and finished with a silky-smooth avocado crema, these tacos are more than just a meal – they’re an experience. The tender, flaky fish, perfectly complemented by the creamy avocado and the tangy crunch of the salsa, creates a delicious combination that’s utterly irresistible and guaranteed to be a hit with family and friends.
If you’re constantly seeking exciting new taco recipes to spice up your week, be sure to explore some of my other celebrated creations. Dive into the fresh, zesty world of my Baja Shrimp Tacos, savor the bold and savory notes of Cajun Shrimp Tacos with Garlic Lime Ranch, or enjoy the comforting ease of my Baked Chicken Tacos. Each recipe promises to bring a unique and delicious twist to your taco night rotation!
Taco night is about to get a serious upgrade with these phenomenal mahi mahi fish tacos! The heart of this recipe lies in the succulent mahi mahi fillets, which are meticulously coated in a rich, homemade blackened seasoning blend. This isn’t just any seasoning; it’s a carefully balanced mix designed to create a beautiful, savory crust when pan-seared, locking in the fish’s natural moisture and tenderness. Each fillet is cooked to perfection, ensuring a flaky, juicy texture that melts in your mouth.
While these fish tacos are delicious with any of your favorite toppings, I truly believe the magic happens when you pair them with my signature jalapeño pineapple salsa and luscious avocado crema. The salsa, a sweet-and-spicy masterpiece reminiscent of my popular Pineapple Pico de Gallo, offers a refreshing contrast to the spicy fish. Meanwhile, the velvety avocado crema adds a layer of cooling richness that ties all the flavors together, infusing the tacos with an unparalleled depth and freshness that truly elevates them.
Having savored my fair share of fish tacos over the years, I can confidently declare that these are, unequivocally, the best fish tacos I have ever tasted. Their balance of bold spice, tropical sweetness, and creamy texture creates an unforgettable culinary symphony.
Beyond their incredible flavor, these tacos shine in their simplicity and convenience. Every component, from searing the fish to blending the vibrant salsa and crema, is prepared effortlessly on the stovetop. This makes the recipe ideal for busy weeknights when you need a quick yet gourmet meal, perfect for casual cookouts with friends, or, of course, a festive and flavorful Taco Tuesday celebration!
Table of Contents
- Unveiling the Perfect Blackened Mahi Mahi Tacos
- Why Mahi Mahi Is Your Ideal Fish for Tacos
- The Secret to an Incredible Blackened Seasoning
- The Fresh Contrast: Jalapeño Pineapple Salsa and Avocado Crema
- Essential Ingredients for Mahi Mahi Tacos
- Creative Substitutions and Delicious Variations
- Step-by-Step: How to Make Blackened Mahi Mahi Tacos
- Expert Tips for Flawless Fish Tacos
- Serving Suggestions: What to Pair with Your Tacos
- Recipe FAQs
- More Mexican-Inspired Recipes
- Blackened Mahi Mahi Tacos with Jalapeño Pineapple Salsa Recipe Card
Unveiling the Perfect Blackened Mahi Mahi Tacos: A Culinary Masterpiece
These Blackened Mahi Mahi Tacos are a testament to how simple ingredients, expertly combined, can create an extraordinary meal. Each element is carefully chosen to contribute to a harmonious flavor profile: the robust, spicy char of the blackened mahi mahi, the refreshing, sweet heat of the jalapeño pineapple salsa, and the cooling, creamy embrace of the avocado crema. This isn’t just another taco recipe; it’s a vibrant fiesta for your taste buds, promising a delightful balance of textures and temperatures in every single bite. Whether you’re a seasoned chef or a home cook looking to impress, these tacos are surprisingly easy to master and consistently deliver restaurant-quality results, making them ideal for any occasion from casual weeknight dinners to lively weekend gatherings.
Why Mahi Mahi Is Your Ideal Fish for Tacos
When it comes to selecting the perfect fish for tacos, mahi mahi consistently rises to the top. This magnificent fish, also known as dolphinfish (though not related to dolphins!), is celebrated for its distinct culinary characteristics. Mahi mahi boasts a firm, dense texture that holds up exceptionally well to high-heat cooking methods like blackening or grilling, ensuring it won’t crumble in your tortillas. Its flesh is beautifully white, lean, and offers a mild, slightly sweet flavor that readily absorbs and complements bold seasonings without being overwhelmed. This makes it an ideal canvas for our robust blackened spice blend. When properly seared, mahi mahi develops a tender, flaky interior that truly melts in your mouth, providing a luxurious mouthfeel that elevates the entire taco experience. Furthermore, mahi mahi is not only delicious but also a lean protein source, rich in essential vitamins and minerals, contributing to a healthy and satisfying meal.
The Secret to an Incredible Blackened Seasoning Blend
The magic of “blackened” anything lies in the unique spice blend and the high-heat cooking technique it enables. Our homemade blackened seasoning is the cornerstone of these mahi mahi tacos, transforming simple fish fillets into intensely flavorful morsels. This carefully balanced blend combines the smoky warmth of smoked paprika, the foundational earthy notes of chili powder, pungent garlic powder for savory depth, vibrant cumin for its distinctive aroma, and a generous kick of cayenne pepper for that signature heat. Dried oregano and thyme add fragrant, herbaceous undertones, rounding out the complex profile. When this seasoning is applied generously to the fish and seared in a hot pan, it creates a dark, crusty exterior that is bursting with savory, smoky, and spicy notes, while the interior remains moist and tender. This dark crust is not burnt, but rather a flavorful caramelization of spices that provides an irresistible depth of flavor.
The Fresh Contrast: Jalapeño Pineapple Salsa and Avocado Crema
While the blackened mahi mahi is undoubtedly the star, the supporting cast of jalapeño pineapple salsa and avocado crema truly brings these tacos to life, providing crucial balance and dimension. Our homemade jalapeño pineapple salsa is a symphony of contrasting flavors and textures. Sweet, juicy fresh pineapple chunks provide a burst of tropical brightness and acidity, while finely diced jalapeños introduce a subtle, invigorating heat that awakens the palate. Crisp red onion adds a sharp, fresh bite, and a generous amount of fresh cilantro infuses the salsa with its indispensable herbaceous zest. A squeeze of fresh lime juice ties all these elements together, enhancing their vibrancy. This salsa acts as the perfect refreshing counterpoint to the rich, spicy fish, cutting through its intensity.
The avocado crema then enters, offering a velvety, cooling embrace. Made from ripe avocados blended with lime juice and often a touch of water or dairy for a smooth consistency, this creamy sauce provides a luxurious texture and a mild, rich flavor. It beautifully tempers the heat from the blackened seasoning and the tang from the pineapple salsa, ensuring every bite is perfectly harmonious. Together, these two toppings are not mere garnishes; they are integral flavor components that elevate these mahi mahi tacos from simply delicious to truly extraordinary, creating a dynamic and unforgettable culinary experience.
Essential Ingredients for Your Blackened Mahi Mahi Tacos
(A comprehensive list of all ingredients with precise measurements can be found in the detailed recipe card below.)
- Mahi-Mahi Fillets: The cornerstone of our taco recipe. Choose firm, white-fleshed fillets that are about 4-6 ounces each. Their robust texture and mild flavor make them perfect for blackening.
- Homemade Blackened Seasoning: A key component for authentic flavor. This blend includes smoked paprika, chili powder, garlic powder, cumin, cayenne pepper, oregano, and thyme, creating a complex, spicy, and savory profile.
- Tortillas: The foundation of your taco! While traditional corn tortillas offer an authentic taste and a slight chewiness, soft flour tortillas are also a popular choice for their pliability and milder flavor.
- Fresh Pineapples: Indispensable for the vibrant jalapeño pineapple salsa. Freshly diced pineapple offers a burst of sweet-tart flavor that perfectly complements the rich fish. Opt for ripe, juicy pineapples for the best results, though good quality canned pineapple, well-drained, can be a convenient alternative.
- Jalapeños: These peppers provide a pleasant, adjustable heat to the salsa. For a milder salsa, ensure you remove all seeds and membranes. For more kick, leave some seeds intact.
- Fresh Cilantro: A bright and essential herb that adds a burst of fresh, citrusy, and slightly peppery flavor to both the salsa and as a garnish. Don’t skip this for an authentic Mexican taste.
- Tajín Clásico Seasoning: A zesty Mexican spice blend made from chili peppers, lime, and salt. A sprinkle of Tajín adds an extra layer of tangy, savory, and subtly spicy flavor, beautifully enhancing the tacos.
- Lime Juice: Freshly squeezed lime juice is crucial for brightening the flavors of both the blackened seasoning and the salsa, providing essential acidity and a fresh, zesty finish to the entire dish.
- Olive Oil: Used for searing the mahi mahi fillets, it helps create that coveted golden-brown, flavorful crust while keeping the fish moist and tender inside.
- Red Onion: Finely diced, it adds a crisp texture and pungent, fresh flavor to the pineapple salsa, cutting through the sweetness and spice.
- Corn: Fresh, frozen (thawed), or canned (drained) corn kernels add a sweet burst and textural contrast to the salsa, enhancing its freshness.
- Granulated Sugar & Kosher Salt: Small amounts used in the salsa to balance flavors and enhance the natural sweetness of the pineapple while seasoning the overall blend.
Creative Substitutions and Delicious Variations
This Blackened Mahi Mahi Taco recipe is incredibly adaptable, allowing you to easily adjust it based on dietary needs, ingredient availability, or simply your personal taste preferences. Feel empowered to get creative and make it your own!
- Alternative Fish Choices: If you can’t find mahi mahi, or simply wish to try something different, other firm, flaky white fish varieties like halibut or swordfish are excellent substitutes. They hold their shape well and absorb flavors beautifully. Cod or snapper can also work for a slightly flakier texture.
- Salsa Exploration: While the jalapeño pineapple salsa is a standout, feel free to experiment with other fruit salsas. A vibrant Mango Habanero Salsa would offer a fantastic spicy-tropical twist. Alternatively, a simple corn and black bean salsa or a classic pico de gallo could also be delicious.
- Turn it into a Bowl: For a gluten-free option or a satisfying meal without tortillas, serve the blackened mahi mahi and all the delightful toppings over a bed of fluffy white or brown rice, quinoa, or even cauliflower rice. This transforms it into a hearty and healthy fish taco bowl.
- Amp up the Heat: If you’re a heat-seeker, a drizzle of your favorite hot sauce (such as a habanero or smoky chipotle sauce) over the assembled tacos will provide an extra fiery kick that complements the blackened seasoning.
- Grilling for Smoky Depth: For an additional layer of smoky flavor and a beautiful char, try grilling the mahi mahi fillets instead of pan-searing them. An outdoor grill or indoor grill pan can add that desirable char-grilled taste that pairs wonderfully with the spices.
- Different Crema or Toppings: Experiment with a chipotle-lime crema for a smoky tang, or a simple sour cream mixed with fresh lime juice. Add shredded cabbage for extra crunch, pickled red onions for a tangy bite, or a sprinkle of cotija cheese for savory richness.
Step-by-Step: How to Make Perfect Blackened Mahi Mahi Tacos
Crafting these flavorful and vibrant tacos is a straightforward process that promises impressive results. Follow these detailed steps to create a truly delicious and memorable meal:
Step 1: Prepare the Blackened Seasoning and Fish. Begin by making your signature blackened seasoning. In a small bowl, combine the smoked paprika, chili powder, garlic powder, cayenne pepper, oregano, and thyme. Mix these spices thoroughly until they are well integrated. Next, take your mahi mahi fillets and pat them exceptionally dry with paper towels; this is a critical step for achieving that desirable crispy crust during searing. Once dry, generously coat both sides of each fillet with the prepared blackened seasoning, ensuring an even and thorough layer for maximum flavor.
Step 2: Sear the Mahi Mahi Fillets. Place a nonstick skillet (or a cast-iron skillet for an even better sear) over medium-high heat. Add a generous drizzle of olive oil, ensuring it thinly coats the entire bottom of the pan. Once the oil is shimmering and noticeably hot (just before it starts to smoke), carefully lay the seasoned mahi mahi fillets into the skillet. Sear for approximately 3-5 minutes on the first side, allowing a beautiful golden-brown, dark crust to form. Then, gently flip the fillets and continue to sear for another 2-4 minutes, or until the fish becomes opaque throughout and flakes easily with a fork. The exact cooking time will depend on the thickness of your fillets. Be careful not to overcook, as this can dry out the fish. Remove the cooked fish from the skillet and set aside to rest for a few minutes.
Step 3: Prepare Salsa, Crema, and Warm Tortillas. While your fish is searing or resting, focus on preparing the fresh toppings. In a medium-sized bowl, combine all the pre-diced ingredients for the jalapeño pineapple salsa: pineapples, jalapeños, red onion, cilantro, corn, lime juice, Tajín, cumin, sugar, and kosher salt. Mix everything together thoroughly and allow the flavors to meld while you continue. Separately, prepare your avocado crema according to your chosen recipe (you can make this a few hours ahead to save time). Finally, warm your tortillas. If you have a gas stove, heat each tortilla individually over an open, medium-high flame for 30-60 seconds per side until they become pliable and slightly charred around the edges. For an electric stove, simply heat them in a dry nonstick skillet for about 30 seconds per side, or microwave them briefly wrapped in a damp paper towel.
Step 4: Assemble Your Tacos with Flair. Now for the most exciting part – assembling your delicious tacos! Begin by spreading a generous dollop of the creamy avocado crema onto each warm tortilla. Next, carefully place a portion of the perfectly seared blackened mahi mahi fillet on top. If your fillets are quite wide, you can gently cut them in half lengthwise to fit more neatly into the tortillas. Then, spoon a generous amount of the vibrant jalapeño pineapple salsa over the fish. For an extra touch of flavor and visual appeal, sprinkle with additional fresh cilantro, a dash of Tajín seasoning, and a final squeeze of fresh lime juice. Serve your masterpieces immediately and savor every incredible bite!
Expert Tips for Flawless Blackened Mahi Mahi Tacos
Achieving perfect fish tacos every single time is simpler than you might think with a few key considerations. Here are some expert tips to ensure your Blackened Mahi Mahi Tacos are nothing short of spectacular, from preparation to serving:
- Prioritize Fish Freshness: If you’re opting for fresh mahi mahi, aim to cook it within 24 hours of purchase to ensure the best possible flavor, texture, and quality. If using frozen fish, thaw it completely in the refrigerator overnight before cooking. Properly stored frozen fish can maintain its quality for up to 3 months.
- Serve Immediately for Optimal Taste: Fish tacos are truly at their peak when served fresh and hot. Assemble them right as the fish is cooked and the toppings are ready. This prevents the tortillas from becoming soggy and ensures you enjoy the ideal contrast of warm fish, crisp salsa, and cool crema.
- Guard Against Overcooking: Mahi mahi, like most fish, cooks very quickly. It’s crucial to keep a watchful eye on it to prevent it from becoming dry and tough. Cook until the fish is just opaque throughout and flakes easily with a fork, typically around 3-5 minutes per side. For precise results, use a meat thermometer; the internal temperature should reach 145 degrees F (63 degrees C).
- Ensure Fish is Dry Before Seasoning: Before applying the blackening seasoning, pat your mahi mahi fillets thoroughly dry with paper towels. This crucial step removes excess moisture, which helps the seasoning adhere better and promotes a superior, flavorful crust during searing.
- Use a Hot Skillet: For that signature blackened crust, a well-heated skillet is essential. A cast-iron skillet or a heavy-bottomed nonstick pan, heated to medium-high until shimmering, will give you the best sear and activate the spices beautifully.
- Customize Your Spice Level: The amount of cayenne pepper in the seasoning blend and jalapeño in the salsa can be adjusted to match your personal heat preference. Reduce for a milder flavor or increase for a bolder, spicier kick without compromising other flavors.
- Warm Tortillas Properly: Warm tortillas are more pliable and less likely to break. Whether over an open flame, in a dry skillet, or wrapped in a damp paper towel in the microwave, ensure they are heated through and flexible before assembly.
Serving Suggestions: What to Pair with Your Incredible Mahi Mahi Tacos
While these Blackened Mahi Mahi Tacos are undoubtedly a complete and satisfying meal on their own, pairing them with the right side dishes and beverages can transform your dining experience into an unforgettable feast. Create a full spread that celebrates vibrant flavors and textures!
For delightful accompaniments that perfectly complement the tacos, consider serving them alongside a creamy and zesty Elote Pasta Salad. Its fresh herb and corn flavors harmonize wonderfully with seafood. You could also prepare a larger batch of my Pineapple Pico de Gallo to serve as a refreshing dip with crunchy tortilla chips, offering a delightful echo of the salsa within your tacos. And for a truly unique and indulgent side, crispy Elote Fries, inspired by Mexican street corn, are an absolute crowd-pleaser that adds a fun and savory element.
Of course, no Mexican-inspired meal is truly complete without the quintessential avocado accompaniment: guacamole! My super easy and creamy Food Processor Guacamole comes together in mere minutes, providing that essential rich, cool, and earthy balance to the vibrant flavors of the tacos.
To complete your culinary journey, choose from a selection of perfectly crafted beverages. A refreshing Basil Watermelon Margarita offers a sweet and herbaceous counterpoint, while a sparkling Strawberry Lemon Drop delivers a delightful balance of sweet and tart notes. For a fantastic non-alcoholic option that’s just as invigorating, a tall glass of Homemade Peach Tea is always a refreshing and crowd-pleasing choice!
Recipe FAQs: Your Common Questions Answered
Both mahi mahi and cod are excellent choices for fish tacos, and the “better” option often comes down to personal preference for texture and flavor. Mahi mahi has a firmer, meatier texture and a slightly sweeter, more pronounced flavor, which makes it ideal for grilling or blackening as it holds its shape beautifully. Cod, on the other hand, is known for its milder taste and delicate, flaky texture, making it very versatile for various cooking methods like frying or baking, and it readily absorbs seasonings. If you prefer a fish that offers a more robust bite and stands up to bold spices, mahi mahi is superb. If you lean towards a lighter, more delicate fish that melts in your mouth, cod might be your preference.
Yes, mahi mahi tacos can certainly be a very healthy and nutritious meal choice! Mahi mahi is an incredibly lean fish, packed with high-quality protein and beneficial omega-3 fatty acids, while being low in saturated fat. It’s also a great source of essential vitamins and minerals, including Vitamin B12, selenium, and niacin. By loading your tacos with fresh vegetables (like those in our pineapple salsa), choosing whole-grain tortillas, and cooking the fish with minimal healthy oils, you create a balanced meal that supports overall well-being. This recipe, with its focus on fresh ingredients and lean protein, makes for a wholesome and satisfying dish.
While Cajun seasoning and blackened seasoning share many similarities and often contain common spices, they are not exactly the same. Both blends typically feature a savory and spicy combination of paprika, garlic powder, onion powder, and cayenne pepper. However, blackened seasoning is specifically designed for the “blackening” cooking technique, which involves cooking food at very high heat to create a dark, flavorful crust. Blackened seasoning often contains a slightly higher proportion of certain herbs, such as dried thyme and oregano, and is formulated to produce that intense char and robust flavor profile characteristic of blackened dishes. Cajun seasoning, while also flavorful and spicy, is a broader category used for a wider range of dishes and cooking methods in Louisiana cuisine.
To maintain the best freshness and prevent your tacos from becoming soggy, it’s highly recommended to store the individual components of your mahi mahi tacos separately. Place the cooked mahi mahi fillets in an airtight container and refrigerate them for up to 2-3 days. Similarly, keep the jalapeño pineapple salsa and avocado crema in their own separate airtight containers in the refrigerator. Store your tortillas at room temperature or in the fridge, depending on their type. When you’re ready to enjoy the leftovers, simply reheat the fish gently (a quick sear in a pan works well), warm the tortillas, and then assemble fresh tacos. This method ensures each component retains its optimal texture and delicious flavor.
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Blackened Mahi Mahi Tacos with Jalapeño Pineapple Salsa Recipe
Britney
10 mins
20 mins
30 mins
4
Equipment
- Nonstick Skillet (or Cast Iron)
- Mixing Bowls
- Measuring Spoons and Cups
- Whisk (for crema)
- Cutting Board
- Sharp Knife
Ingredients
For the Blackened Seasoning Mix
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- 1/2 tsp Chili Powder
- 1/2 tsp Cayenne Pepper
- 1/2 tsp Dried Oregano
- 1/2 tsp Dried Thyme
- 1/4 tsp Sea Salt (optional, adjust to taste)
- 1/4 tsp Black Pepper (optional)
For the Jalapeño Pineapple Salsa
- 1 1/2 cups Fresh Pineapples, (diced into small chunks)
- 2 Jalapeños, (diced, seeds removed for less heat)
- 1/4 Red Onion, (finely diced)
- 1/3 cup Fresh Cilantro, (chopped)
- 2 tbsp Lime Juice, (freshly squeezed)
- 1/2 cup Corn, (fresh, frozen, or canned, drained)
- 1 tsp Tajín Clásico Seasoning
- 1 tsp Ground Cumin
- 1/2 tsp Granulated Sugar
- 1/2 tsp Kosher Salt
- 1/4 tsp Black Pepper
For the Fish
- 4 Mahi Mahi Fillets, (approx. 1 lb total, 4-6 oz each)
- 2 tbsp Olive Oil
For Toppings and Assembly
- Avocado Crema, (homemade or store-bought)
- Corn or Flour Tortillas, (small street taco size preferred)
- Fresh Cilantro, (extra for garnish)
- Lime Wedges, (for serving)
- Extra Tajín, (for sprinkling, optional)
- Shredded Cabbage (optional, for crunch)
Instructions
-
Prepare Blackened Seasoning: In a small bowl, combine smoked paprika, chili powder, garlic powder, cayenne pepper, oregano, and thyme. Mix thoroughly until well combined.
-
Season Mahi Mahi: Pat the mahi mahi fillets very dry with paper towels. Generously rub the prepared blackened seasoning mix over both sides of each fillet, ensuring an even and flavorful coating.
-
Sear the Fish: Heat a nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons of olive oil. Once the oil is shimmering and hot (just before smoking), carefully place the seasoned mahi mahi fillets in the skillet. Sear for 3-5 minutes until a deep golden-brown crust forms. Flip the fillets and continue to sear for another 2-4 minutes, or until the fish is opaque throughout and flakes easily with a fork. Remove from heat and let rest briefly.
-
Make Pineapple Salsa: In a separate bowl, combine diced pineapples, jalapeños, red onion, chopped cilantro, lime juice, corn, Tajín, cumin, sugar, and kosher salt. Mix well and set aside to allow flavors to meld.
-
Prepare Avocado Crema and Warm Tortillas: Prepare your avocado crema according to its recipe (this should be done in advance or while fish is cooking). Warm tortillas one at a time: if using a gas stove, place directly over an open medium-high flame for 30-60 seconds per side until edges are slightly charred and flexible. For an electric stove, heat in a dry skillet or microwave briefly.
-
Assemble Tacos: To build each taco, spread a layer of avocado crema onto a warm tortilla. Top with a piece of blackened mahi mahi (cut larger fillets in half lengthwise if needed). Spoon a generous amount of jalapeño pineapple salsa over the fish. Garnish with additional fresh cilantro, a sprinkle of Tajín, and a squeeze of fresh lime juice. Serve immediately.
Notes
- Freshness is Key: If using fresh fish, cook it within 24 hours of purchase for the best flavor and texture. Frozen fish can be stored up to 3 months when properly sealed in the freezer.
- Serve Promptly: Fish tacos are best enjoyed fresh. Assemble and serve them immediately after cooking the fish and preparing the toppings to ensure peak taste and prevent tortillas from becoming soggy.
- Don’t Overcook: Fish cooks very quickly. Keep a close eye on it to avoid dryness. Cook until it’s just opaque and flakes easily with a fork, typically 3-5 minutes per side. An internal temperature of 145°F (63°C) is ideal.
Substitutions and Variations:
- Fish Alternatives: Halibut or swordfish are excellent substitutes for mahi mahi due to their firm texture.
- Salsa Variations: Try a vibrant mango habanero salsa for a different tropical kick, or experiment with other fruit-based salsas.
- Heat Level: Add your favorite hot sauce on top for an extra layer of heat.
- Grilling Option: Grill the mahi mahi instead of pan-searing for a lovely smoky flavor and char.
Nutrition Information (per serving)
Calories: 273kcal,
Carbohydrates: 16g,
Protein: 33g,
Fat: 9g,
Saturated Fat: 1g,
Polyunsaturated Fat: 1g,
Monounsaturated Fat: 5g,
Cholesterol: 124mg,
Sodium: 448mg,
Potassium: 903mg,
Fiber: 2g,
Sugar: 8g,
Vitamin A: 1002IU,
Vitamin C: 42mg,
Calcium: 53mg,
Iron: 3mg
Please note: Nutrition information is automatically calculated and should be used as an approximation. Actual values may vary based on ingredients and preparation methods.
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