In this new episode of Recipes for Your Best Life, Mareya explores the topic of choosing to eat farm-raised or wild caught seafood. Her personal experience of unknowingly eating bad shellfish and educating you on the farm-raised seafood makes you think twice before taking a bite. Her MedMex Fish Tacos recipe makes your mouth drool before you even get cooking. Welcome back for another amazing episode by Mareya, The Fit Foodie. 

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Go wild. The bottom line is, the quality of the food that you eat, ends up contributing to your health!”

– Mareya Ibrahim, The Fit Foodie

Mareya’s recipe

MedMex Fish Tacos with mango salsa and cumin scented white beans

This is a fusion of my Mediterranean roots with the place that I call home, made fitter with whole grain tortillas, Omega 3-rich fish, phytonutrient dense mango salsa and lowfat crema, with a side of fiber boosting beans.

Serves 6

(12) organic taco sized tortillas (try jicama tortillas if you can find them)

2 pounds grilled white fleshed fish (Wild caught halibut, sea bass or tilapia for example)

Pinch of Kosher or sea salt

1 cup nonfat plain Greek yogurt

Juice of one fresh lime and zest

Dash of Kosher salt

Mango Tomato Salsa (combine ingredients, refrigerate

1 ripe mango, peeled, pitted, and diced (if mango is unavailable, swap out 1 small can no sugar

added pineapple, drained and diced

1/2 medium red onion, finely chopped

2 medium tomato, diced

1 Jalapeño, minced

3 T fresh cilantro, chopped

Juice of a fresh lime

Dash of Kosher salt

1 can cannellini beans, drained and rinsed

2 tsp cumin

1 tsp extra virgin olive oil

Extra lime wedges


Heat grill or grill pan over medium-high heat. Brush the fish in olive oil and a pinch of Kosher or sea salt.

Grill fish for 10-12 minutes, flipping once. Remove fish. On the grill or open flame, brown tortillas until slightly charred.

In a small bowl, combine yogurt, lime and zest and kosher salt. In a separate small bowl, combine cannellini beans, cumin and olive oil.

To assemble

Layer chunks of fish into tortillas and top with mango salsa and a drizzle of yogurt sauce.

Serve with a side of cannellini beans and a lime wedge to squeeze over the tacos. Enjoy often.

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Mareya Ibrahim

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1:45         Why seafood is good for you?

2:26          Mareya shares her terrible experience of eating shellfish

3:38          The difference of farm-raised and wild caught seafood

5:13              STPP threatened seafood – the neurotoxin

6:19          Farm-raised seafood 

9:52          MedMex Fish Tacos recipe