Name: Mahi mahi street tacos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz mahi-mahi fillets, patted dry; 2 tsp extra virgin olive oil; 1/2 tsp chili powder; 1/2 tsp cumin; 1/2 tsp salt; 3 oz green cabbage, shredded; 1 tbsp fresh lime juice; 1/4 cup fresh cilantro, chopped; 2 corn tortillas

Nutrition

Per serving

376 calories

Protein: 36g; 38% of calories
Carbs: 31g; 33% of calories
Fat: 12g; 29% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 10 min

In a small bowl, toss the shredded cabbage with the lime juice, chopped cilantro, and a pinch of the salt. Set aside to soften while the fish cooks.
Rub the mahi-mahi fillets with half the olive oil, the chili powder, the cumin, and the remaining salt.
Heat the remaining 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 until the fish is opaque and flakes easily. Done when flakes easily, 145°F.
Remove the fish from the skillet and set aside. In the same skillet, warm the corn tortillas for 30 seconds on each side until pliable.
Break the mahi-mahi into large chunks and divide between the warm tortillas. Top with the cabbage slaw.

Nutrition

Ingredients

Instructions

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