Ingredients

• 4  cups  very thinly presliced green cabbage
• 1  cup  chopped plum tomatoes
• 1/3  cup  thinly sliced green onions
• 1/4  cup  chopped fresh cilantro
• 2  tablespoons  fresh lime juice
• 5  teaspoons  extravirgin olive oil, divided
• 1/2  teaspoon  salt, divided
• 1  pound  mahi mahi fillets
• 1  teaspoon  chili powder
• 8  (6-inch) corn tortillas

Preparation

Combine first 4 ingredients in a large bowl. Add juice, 1 tablespoon oil, and 1/4 teaspoon salt; toss well to combine.

Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with chili powder and remaining 1/4 teaspoon salt. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from heat, and cut fish into bite-sized pieces.

Warm tortillas according to package directions. Spoon about 1/4 cup cabbage mixture down the center of each tortilla. Divide fish evenly among tortillas; fold in half. Serve tacos with remaining cabbage mixture.

Serves 4

Nutritional Information: Calories: 305 (29% from fat) Fat: 9.8g (sat 2g,mono 4.9g,poly 1.2g) Protein: 26.5g Carbohydrate: 30.1g Fiber: 4.4g Cholesterol: 75mg Iron: 1.4mg Sodium: 445mg Calcium: 162mg

Source & Image:  cookinglight.com

Related Posts

• No Related Post

Written by Lea Barlow • Leave a comment