Name: Mahi mahi tacos with cabbage slaw
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 7 oz mahi mahi fillet, patted dry and cut into strips; 2 tsp olive oil; 3/4 tsp chili powder; 3/4 tsp salt; 3 oz red cabbage, shredded; 1 tbsp lime juice; 1/3 cup fresh cilantro, chopped; 2 corn tortillas

Nutrition

Per serving

397 calories

Protein: 41g; 41% of calories
Carbs: 31g; 31% of calories
Fat: 12g; 27% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 5 min

In a small bowl, combine the shredded red cabbage, lime juice, cilantro, and half the salt. Toss well to coat and set aside to soften while you cook the fish.
In a bowl, toss the mahi mahi strips with the chili powder and the remaining salt until evenly coated.
Heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the fish in a single layer and cook for 3 minutes. Flip and cook for 2 minutes more until the fish is opaque and flakes easily with a fork. Remove from the pan. Done when flakes easily and is opaque in the center, 145°F.
In the same skillet over medium heat, warm the corn tortillas for 1 minute, flipping once, until pliable.
Fill the warm tortillas with the grilled mahi mahi and top with the crunchy cabbage slaw.

Nutrition

Ingredients

Instructions

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