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.
Ingredients
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
juice |
|
½ | cup |
monterey jack cheese
|
* |
3 | each |
radishes
sliced |
|
⅓ | 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 |
* |
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.
Nutrition Facts
Serving Size 450g (15.9 oz)