I really love the cabbage part of this dish. It gives the taco a great crunch. The fish is seasoned well and the creamy sauce adds a little bit of spice. This was my first time using corn tortillas. I don't usually like them, but found the white corn ones I bought were delicious. You could use regular flour or whole tortillas if you want.
Fish Tacos from The America's Test Kitchen Healthy Family Cookbook
4 cups shredded cabbage
5 tbsp. chopped fresh cilantro
3 scallions, chopped fine
2 tbsp. cider vinegar
4 tsp. canola oil
kosher salt and pepper
3/4 cup light mayo (You could use fat free Greek Yogurt to make it healthier.)
1 tbsp. fresh lime juice
1-2 minced canned chipolte in adobo (depending on how spicy you want it)
1 minced garlic clove2 tsp. chili powder
1/2 tsp. coriander
1/4 tsp. ground cumin
3 (6 oz) skinless mahi-mahi fillets (or halibut)
1 avocado, diced
corn tortillas
In a large bowl, mix the cabbage, 1/4 cup cilantro, scallions, vinegar, 1 tsp. of the oil, and 1/4 tsp. of salt.
In a separate smaller bowl, combine the chili powder, coriander, cumin, 1/8 tsp. salt, and 1/8 tsp. pepper. Pat fish dry with paper towels and brush with 1 tbsp. oil. Rub evenly with the spice mixture.
Grill (or sautee in a pan) fish on both sides, until it is opaque and flakes apart easily. Grill tortillas until lightly charred on both sides, about 30 seconds.
Cut fish to desired size pieces. Spread each tortilla with the mayonnaise sauce, top with avacodo and cabbage slaw.
****The following nutritional facts do not include the avocado, since I added that to the original recipe.
Per serving (3 tacos): Cal 540 Fat 20g Sat Fat 2g Chol 130mg Carb 52g Protein 36g Fiber 6g Sodium 900 mg
