Fresh fish tacos with red cabbage slaw
Shredded red cabbage
¾ cup(s), matchstick cut
⅓ cup(s), fresh, chopped
2 medium, sliced
Plain fat free yogurt
Fresh lime juice
1 tsp, or more to taste
1 tsp, (chili-lime seasoning), divided
Uncooked Mahi mahi fillet(s)
1 pound(s), or halibut, without skin
8 oz, (8 [1 oz] items), heated
½ medium, cut into wedges for serving (optional)
- To make slaw, combine cabbage, carrots, cilantro, scallions, yogurt, lime juice, adobo sauce, and ½ tsp Tajín. Set aside.
- 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.
- Transfer fish to grill pan. Cook, turning once, until fish is just opaque throughout, about 3 minutes per side.
- 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.
- Serving size: 2 tacos