Mahi Mahi Tacos
103
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.
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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?
