Mahi Mahi Tacos

Name: Mahi Mahi Tacos
Yield: 2
Cuisine: Mexican
Ingredients: mahi mahi fillets; olive oil; salt and black pepper; sour cream, light; limes; monterey jack cheese; radishes; cilantro; salsa; red cabbage; chipotle sauce; mayonnaise, light; sour cream, light; corn tortillas (6-inch); limes

Submitted by AllMediaNY

To me, fish tacos are the best during summer. There is no real reason behind this, besides that I just think they taste better, and after a winter full of heavy soups and stews, there is nothing like a light and fresh tasting fish taco.

YIELD

2 servings

PREP

5 min

COOK

15 min

READY

20 min

Ingredients

OUNCES MAHI MAHI FILLETS
2 fillets *

TABLESPOONS OLIVE OIL

X SALT AND BLACK PEPPER
to taste *

CUP SOUR CREAM, LIGHT

EACH LIMES
juice

CUP MONTEREY JACK CHEESE *

EACH RADISHES
sliced

⅓

CUP CILANTRO
freshly chopped

CUP SALSA
fresh or store-bought

1/2 cup chipotle slaw (recipe is below)

EACH RED CABBAGE
thinly sliced

TEASPOONS CHIPOTLE SAUCE
from one can chipotle in adobe *

CUP MAYONNAISE, LIGHT *

CUP SOUR CREAM, LIGHT

Other ingredients

EACH CORN TORTILLAS (6-INCH) *

X LIMES
for garnish *

Directions

Combine all ingredients for the slaw in a medium bowl and refrigerate until ready to use.

Combine sour cream and juice of two limes and refrigerate until ready to use.

Heat oil in a nonstick pan or grill pan. Cook fish for about 4 minutes per side. Let rest for 5 minutes, and flake into small chunks.

Heat up tortillas by either putting one at a time directly onto the flame of a gas stove or on a grill for about 5 seconds per side, or by layering tortillas in between paper towels and microwave for 10 seconds.

To assemble, fill each tortilla with some fish, a sprinkling of cheese, some sour cream, salsa, chipotle slaw, radishes and cilantro. Squeeze limes over the top.