It's no wonder fish tacos are so popular; they’re versatile, nutritious, easy to make, and you can eat them with your hands. What’s not to love? My recipe features mahi-mahi. Just about any fish will work, but I like mahi-mahi because it has a firm, yet flaky, white flesh and sweet flavor. You can grill the fish, but preparing it in the oven on a nonstick sheet, as we do here, is easy and you don’t have to worry about the fish sticking or falling apart. Using a nonstick sheet also means you don’t have to use any extra oil, which will cut back on the calories. Enjoy!
Ingredients
8 six-inch whole-wheat tortillas
1 cup tomatoes, diced
1 ¼ lbs mahi-mahi or tilapia fillet, cut into eight 4-inch fingers (2-oz portions)
1 avocado
½ cup red onion, sliced
¼ cup rice wine vinegar
1 tbsp wasabi, prepared
1 cup shredded cabbage, white
1 tbsp sambol or Asian chili paste
Salt & pepper, to taste
¼ cup cilantro
Lime wedges, if desired
Directions
Slaw. In a large bowl blend vinegar and wasabi, then add cabbage and onions. Allow this mixture to marinate for 30 minutes or up to 1 hour. Marinating will soften the cabbage and onion, without cooking, thus preserving the nutrients of the vegetables. Once marinated, hold the slaw until building the tacos.
Tomato and avocado dressing. Slice the avocado in half, remove the seed (or pit), and scoop “meat” of the avocado into a small mixing bowl. Next, with a spoon, mash avocado until smooth; add sambol, tomatoes, cilantro, and salt. Mix well. Cover and hold until serving.
Fish. Preheat oven to 350°. After portioning mahi-mahi, season with salt and pepper and bake on a nonstick sheet pan for 10 to 12 minutes. Once cooked, remove from oven and allow the fish to rest for 3 to 4 minutes.
Build tacos. Drain cabbage from marinade and add 1 tbsp slaw to each tortilla. Then add fish and finish with 1 tbsp avocado-tomato blend. Enjoy! (Omitting the avocado will substantially reduce the calories of this dish.)
