Try these amazing, yet simple fish tacos. A few fresh ingredients and a little love is all it takes for this mind-blowingly-delicious dish.
Recipe and photo: Dani Spies
YIELD: SERVES 4
PREP TIME: 20 MINUTES
COOK TIME: 5 MINUTES
TOTAL TIME: 25 MINUTES
- 6 ounces Greek yogurt
- 1 tbsp. Taco Seasoning
- 2 tbsp. fresh lime juice
- 2 cups finely shredded cabbage (or coleslaw mix)
- 12 ounces mahi mahi
- 2 tsp. extra virgin olive oil
- Salt and pepper
- ½ cup pico de gallo
- 8 corn tortillas
In a small bowl combine Greek yogurt, taco seasoning and limejuice. Mix in cabbage until you have a nice light, creamy, cabbage slaw. Set aside.
Slice uncooked fish into ¼-inch slices (see video for example) and season with salt and pepper. Heat 1 tsp. of oil in a medium non-stick sauté pan and ad fish to pan. Cook for 2 minutes on the first side and then two more minutes on the flip side or until just cooked through.
To assemble tacos: Layer a heaping tablespoon of the slaw on the bottom of a tortilla. Top with 3-4 slices of fish and a heaping tablespoon of pico de gallo. Repeat until you have made 8 tacos and enjoy!!
Makes 8 tacos or 4 servings.
Nutrients per 2 tacos: Calories: 262; Total Fat: 4.1g; Saturated Fat: 0.6g; Cholesterol: 80mg; Carbohydrate: 28.5g; Dietary Fiber: 4.2g; Sugars: 2.3g; Protein: 28.1g