Mahi Mahi Tacos
To me, fish tacos are the best during summer. There is no real reason behind this, besides that I just think they taste better, and after a winter full of heavy soups and stews, there is nothing like a light and fresh tasting fish taco.
Yield
2 servingsPrep
5 minCook
15 minReady
20 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
mahi mahi fillets
2 fillets |
* |
| 2 | tablespoons |
olive oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ½ | cup |
sour cream, light
|
|
| 2 | each |
limes
juice |
|
| ½ | cup |
monterey jack cheese
|
*
|
| 3 | each |
radishes
sliced |
|
| ⅓ | cup |
cilantro
freshly chopped |
|
| ½ | cup |
salsa
fresh or store-bought |
|
| 1/2 cup chipotle slaw (recipe is below) | |||
| ½ | each |
red cabbage
thinly sliced |
|
| 3 | teaspoons |
chipotle sauce
from one can chipotle in adobe |
* |
| ½ | cup |
mayonnaise, light
|
*
|
| ½ | cup |
sour cream, light
|
|
| Other ingredients | |||
| 4 | each |
corn tortillas (6-inch)
|
*
|
| 1 | x |
limes
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
mahi mahi fillets
2 fillets |
* |
| 3E+1 | ml |
olive oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 118 | ml |
sour cream, light
|
|
| 2 | each |
limes
juice |
|
| 118 | ml |
monterey jack cheese
|
*
|
| 3 | each |
radishes
sliced |
|
| 79 | ml |
cilantro
freshly chopped |
|
| 118 | ml |
salsa
fresh or store-bought |
|
| 1/2 cup chipotle slaw (recipe is below) | |||
| 0.5 | each |
red cabbage
thinly sliced |
|
| 15 | ml |
chipotle sauce
from one can chipotle in adobe |
* |
| 118 | ml |
mayonnaise, light
|
*
|
| 118 | ml |
sour cream, light
|
|
| Other ingredients: | |||
| 4 | each |
corn tortillas (6-inch)
|
*
|
| 1 | x |
limes
for garnish |
*
|
Directions
Combine all ingredients for the slaw in a medium bowl and refrigerate until ready to use.
Combine sour cream and juice of two limes and refrigerate until ready to use.
Heat oil in a nonstick pan or grill pan. Cook fish for about 4 minutes per side. Let rest for 5 minutes, and flake into small chunks.
Heat up tortillas by either putting one at a time directly onto the flame of a gas stove or on a grill for about 5 seconds per side, or by layering tortillas in between paper towels and microwave for 10 seconds.
To assemble, fill each tortilla with some fish, a sprinkling of cheese, some sour cream, salsa, chipotle slaw, radishes and cilantro. Squeeze limes over the top.
