Ingredients
- Fish:
- 1 1/2 lb mahi mahi fillets
- Fresh ground pepper and salt to taste
- 1 tablespoon olive oil
- 1 1/2 Tbsp fresh lime juice
- 1 clove garlic , minced
- 1 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp ground paprika
- 1/4 tsp cayenne pepper
- 1 tsp oregano
- Macros:
- Serving sz is 4oz
- 126 calories
- 4.5 fat
- 21 protein
- 0-c
Taco shells:
Mission yellow corn tortillas
Serving sz 3 tortillas
Macros:
Cal: 120
1.5 fat
3 protein
24 carbs
Slaw:
- 1 package Taylor Farms shredded purple cabbage
- 1/4 cup cilantro , chopped
- Juice of 1/2 a large lime
Serving sz 1/2 cup
Macros:
Cal: 33
0 fat
.3g protein
2 carbs
Dressing:
1 large avocado diced
1/4 cup cilantro chopped
1/2 lime juice fresh
1/4 tsp cumin
1/4 cup fage non fat Greek yogurt
Salt and pepper to taste
Serving sz- 2 tablespoon
Macros:
Cal:67
5.2 fat
2.2 protein
3.6 carbs
Instructions
-
In a mixing bowl whisk together olive oil, lime juice, garlic, chili powder, cumin, paprika, cayenne, oregano and season with salt and pepper to taste. Place fish into a gallon size resealable bag and pour marinade over fish. Seal bag (move bag around to evenly coat fish with marinade) and allow to marinate in mixture 20 minutes.
-
Preheat a grill to medium-high heat. Take a Piece of foil and spray with non stick cooking spray wrap fish in foil. Grill until cooked through, about 3 minutes per side (cook time will vary based on thickness of fish). Transfer to a plate, break into 4oz servings then into pieces and serve in warmed taco shells with cabbage slaw, avocado dressing and other optional toppings.
-
For the red cabbage slaw:
-
Add cabbage and cilantro to a medium mixing bowl. Pour lime juice over top and season lightly with salt and pepper. Toss to evenly coat. Allow to marinate in the fridge.
– Meagan