Fish Tacos were one of the first entrees that I ordered when my husband and I were first dating years ago. I loved them! …Such a departure from greasy ground beef in a heavy “Mexican” sauce. He thought the idea of fish in a taco was absurd and subsequently made fun of me every time we returned to the restaurant. Back then, if you didn’t live in southern California, fish tacos were a rarity, but now they can be found all over! Unfortunately, many restaurants fry the fish to add crunch and to possibly mask the taste of the fish itself. I have come up with a fabulous recipe that is healthful, flavorful, and fun! Now my husband is the one regularly ordering the fish tacos from my kitchen!
- 12oz Fresh (or Frozen and Thawed) Mahi Mahi
- Juice of 1 Lemon
- Pinch of Salt
- Pinch of Pepper
- 1 Teaspoon Chili Powder
- ¼ Cup Cilantro Leaves, Chopped
- ½ Head of Red Cabbage, Shredded
- 1 Cup Low Fat Plain Greek Yogurt
- 4 Chipotle Peppers with Adobo Sauce
- ½ Cup Cilantro Leaves
- 1 Tablespoon Honey
- 6 Whole Wheat Tortillas
- Store Bought Salsa (optional)
- ½ Cup Cilantro Leaves for Garnish and Flavor
- Begin by mixing together lemon juice, salt, pepper, chili powder, and cilantro leaves for the mahi marinade.
- Place fish in an air tight container, pour marinade ensuring that every inch of mahi has contact with the marinade, cover, and refrigerate for 1-2 hours.
- Shred cabbage or chop very finely. I prefer to use the shredding attachment of my food processor.
- In a food processor, combine yogurt, chipotle peppers, honey, and cilantro. Process until smooth.
- Add as much of the yogurt sauce as you like to the shredded cabbage. I tend to like it on the wet side to almost act as a sour cream or crema.
- Refrigerate slaw as fish is cooking.
- Grill or pan sear fish. Two 6 oz filets are usually perfect at roughly 4 minutes per side.
- Assemble tacos. It is fun to bring all ingredients to the dinner table and allow everyone to make their own tacos.
- If there is remaining slaw, it is great on sandwiches and in salads to add a flavor punch of crunch!
*Chipotle Peppers in Adobo Sauce are found canned in the ethnic food aisle of your grocery store. They are quite spicy so use with caution, but the flavor they add is incomparable! To lessen the spice sting, remove the seeds from each pepper before adding to the food processor. Remaining peppers can be stored in the refrigerator for a week or two or in the freezer for a few months.
Nutrition Facts: 227 Calories, 3.8g Fat, 1.3g Saturated Fat, 38mg Cholesterol, 413mg Sodium, 5g Fiber, 18g Protein, 18% Vitamin A, 42% Vitamin C, 15% Calcium