• 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
Cal: 120
1.5 fat
3 protein
24 carbs


  • 1 package Taylor Farms shredded purple cabbage
  • 1/4 cup cilantro , chopped
  • Juice of 1/2 a large lime
Serving sz 1/2 cup
Cal: 33
0 fat
.3g protein
2 carbs
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
5.2 fat
2.2 protein
3.6 carbs


  1. 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.
  2. 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.
  3. For the red cabbage slaw:
  4. 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