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Mahi Mahi Tacos


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.













Trans-fat Free, High Fiber


16 ounces mahi mahi fillets
2 fillets
2 tablespoons olive oil
1 x salt and black pepper
to taste
½ cup sour cream, light
2 each limes
½ cup monterey jack cheese
3 each radishes
cup cilantro
freshly chopped
½ cup salsa
fresh or store-bought
1/2 cup chipotle slaw (recipe is below)
½ each red cabbage
thinly sliced
3 teaspoons chipotle sauce
from one can chipotle in adobe
½ cup mayonnaise, light
½ cup sour cream, light
Other ingredients:
4 each corn tortillas (6-inch)
1 x limes
for garnish


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 450g (15.9 oz)
Amount per Serving
Calories 37168% of calories from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 305mg 13%
Total Carbohydrate 10g 10%
Dietary Fiber 7g 28%
Sugars g
Protein 15g
Vitamin A 59% Vitamin C 236%
Calcium 25% Iron 13%
* based on a 2,000 calorie diet How is this calculated?


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