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 item(s), 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
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