Name: Mahi mahi street tacos
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 7 oz mahi-mahi fillet, patted dry; 1/2 tsp salt; 1/2 tsp black pepper; 3/4 tsp chili powder; 1 tsp olive oil; 3 oz green cabbage, shredded; 2 tbsp red onion, thinly sliced; 1/3 cup fresh cilantro, chopped; 2 tsp lime juice; 3 corn tortillas; 1/2 lime, cut into wedges; 4 olive oil cooking sprays

Nutrition

Per serving

444 calories

Protein: 43g; 38% of calories
Carbs: 47g; 42% of calories
Fat: 10g; 20% of calories

Instructions

Prep 20 min · Cook 0 min

In a small bowl, toss the shredded cabbage, red onion, cilantro, and lime juice with a pinch of the salt. Let it sit while you cook the fish.
Season the mahi-mahi on both sides with the rest of the salt, the black pepper, and the chili powder.
Heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the fish and cook for 4 minutes, flip, and cook for 3 to 4 minutes more. Done when flakes easily and is opaque in the center, 145°F.
Remove the fish from the skillet and wipe it out. Coat the skillet with cooking spray and set over medium heat. Add the tortillas and heat for 1 minute, flipping once, until soft and warm.
Break the mahi-mahi into large chunks. Divide the fish between the warm tortillas and top each with the cabbage slaw. Serve with lime wedges.

Nutrition

Ingredients

Instructions

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