Name: Mahi mahi tacos with cabbage slaw
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 8 oz mahi-mahi fillet, patted dry; 3/4 tsp chili powder; 3/4 tsp salt; 2 tsp extra virgin olive oil; 3 oz green cabbage, shredded; 1.5 oz red cabbage, shredded; 1 tbsp lime juice; 1/3 cup fresh cilantro, chopped; 2 corn tortillas

Nutrition

Per serving

425 calories

Protein: 45g; 42% of calories
Carbs: 34g; 31% of calories
Fat: 13g; 27% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 5 min

In a medium bowl, toss the green cabbage, red cabbage, lime juice, and half the salt. Set aside to soften while you cook the fish.
Rub the mahi-mahi fillet with the chili powder and the remaining salt.
Heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the mahi-mahi and cook for 4 minutes, flip, and cook for 3 to 4 minutes more until the fish is opaque throughout and flakes easily. Done when opaque and flakes easily, 145°F.
Remove the fish from the pan and let it rest. Wipe out the skillet and place the corn tortillas in the pan for 1 minute, flipping once, until warm and soft. Break the fish into large chunks.
Divide the fish chunks between the warm tortillas. Top with the cabbage slaw and fresh cilantro.

Nutrition

Ingredients

Instructions

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