Fresh Fish Tacos with Red Cabbage Slaw
3
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Using bagged shredded red cabbage and matchstick carrots allows you to have dinner on the table in less than 20 minutes! If you like, the fish can also be grilled outdoors. Some sliced mango and/or pineapple sprinkled with Tajin would be a refreshingly delicious accompaniment!
Ingredients
Cooking spray
4 spray(s)
Shredded red cabbage
2 cup(s)
Carrots
¾ cup(s), matchstick cut
Cilantro
⅓ cup(s), fresh, chopped
Scallions
2 medium, sliced
Plain fat free yogurt
⅓ cup(s)
Fresh lime juice
2 tsp(s)
Store-bought adobo sauce
1 tsp(s), or more to taste
Tajin spice
1 tsp(s), (chili lime seasoning), divided
Uncooked Mahi mahi fillet
1 pound(s), or halibut, without skin
Adobo seasoning
1 tsp(s)
Ground cumin
½ tsp(s)
Corn tortilla
8 oz, 8(8 {1 oz} items), heated
Salsa verde
8 tbsp(s)
Lime
½ medium, cut into wedges for serving (optional)
Instructions
1
To make slaw, combine cabbage, carrots, cilantro, scallions, yogurt, lime juice, adobo sauce and 1/2 tsp Tajin. Set aside.
2
Spray a ridged grill pan with nonstick spray and heat over high. Sprinkle fish with adobo seasoning, cumin, and remaining 1/2 tsp Tajin. Spray fish with nonstick spray.
3
Transfer fish to grill pan. Cook, turning once, until fish is just opaque throughout, about 3 minutes per side.
4
Break fish into chunks and divide among tortilla. Top each with a slightly heaping 1/4 cup slaw and 1 tbsp salsa verde. Serve with lime wedges (if using) to squeeze overtop.
5
Serving size: 2 tacos
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