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Fresh fish tacos with red cabbage slaw

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 Tajín 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

Adobo sauce

1 tsp, or more to taste

Tajin spice

1 tsp, (chili-lime seasoning), divided

Uncooked mahi mahi

1 pound(s), or halibut, without skin

Adobo seasoning

1 tsp

Ground cumin

½ tsp

Corn tortilla

8 oz, (8 [1 oz] items), heated

Salsa verde

8 Tbsp

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 ½ tsp Tajín. Set aside.
  2. Spray a ridged grill pan with nonstick spray and heat over high. Sprinkle fish with adobo seasoning, cumin, and remaining ½ tsp Tajín. 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 tortillas. Top each with a slightly heaping ¼ cup slaw and 1 tbsp salsa verde. Serve with lime wedges (if using) to squeeze over top.
  5. Serving size: 2 tacos

Notes

If you can't find adobo sauce on its own, take some from a can of chipotle peppers in adobo sauce.

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