These fish tacos are delightfully refreshing and come together in 30 minutes or less, which is perfect for a fun weeknight meal.
Ingredients
- 3 tbsp. olive oil
- 2 tbsp. Goya Adobo Seasoning
- 1 tsp. chili powder
- 1/2 tsp. ground cumin
- 6 tbsp. lime juice, divided
- 2 (12 oz.) pkgs. Full Circle frozen mahi-mahi or cod fillets, cut into 12 portions
- 1 medium avocado, diced
- 1/2 cup chopped fresh cilantro
- 1 tsp. minced garlic
- 1 cup nonfat plain Greek yogurt, divided
- 1 (12 oz.) pkg. shredded cabbage or coleslaw mix
- 1 small red onion, thinly sliced
- 24 soft corn tortillas
- sliced fresh jalapeño to serve, if desired
- sliced radish to serve, if desired
- hot sauce to serve, if desired
Instructions
- In a medium bowl whisk together olive oil, adobo seasoning, chili powder, cumin and 2 tablespoons lime juice. Season with salt and pepper, if desired. Add fish and turn to coat. Let stand 15 minutes.
- In a blender or food processor combine avocado, cilantro, garlic, 3 tablespoons lime juice and half of yogurt. Mix until smooth; season with salt and pepper, if desired. Add to a large bowl along with cabbage and onion; toss to combine. Season with salt, if desired. Set aside.
- In a small bowl, stir together remaining yogurt and remaining lime juice. Set aside.
- Place rack at top of oven and set broiler to high. Place fish in a shallow ovenproof dish; broil about 8 minutes or until fish is browned and cooked through, turning once after 4 minutes.
- Meanwhile, heat a small skillet over medium-high. One at a time, cook tortillas until warm and golden brown, 30–60 seconds per side
- Evenly divide tortillas into 12 stacks of two; top each with fish, slaw, lime yogurt and—if desired—jalapeño, radish and hot sauce. Serve immediately.
Nutrition Facts
617 CALORIES Per Serving
FAT: 15G
SATURATED FAT: 1G
CHOLESTEROL: 130MG
SODIUM: 769MG
CARBOHYDRATES: 76G
FIBER: 15G
SUGAR: 13G
PROTEIN: 47G
Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe.
