Confession: I do not LOVE fish. I LIKE fish. But, I know that fish is good for me, so I try to eat it at least once as week. These fish tacos make it very do-able for me.
As you very well may know, fish is a wonderful source of omega-3 fatty acids. Mahi Mahi is not the BEST source, but it does contain around 0.13 g per 3 ounce serving (for comparison: a 3 ounce serving of salmon contains ~1.5 g and canned tuna contains ~ 0.2 g).
Omega-3 fatty acids help to decrease inflammation, improve memory and mental health, improve cardiovascular health, and possibly help to prevent cancers such as prostate, colon, and breast.
The slaw on these tacos is also a lovely side dish for any Latin-flavored meal! I served these with a side of refried black beans (lowfat- from a can) for a nice ~400 calorie dinner.
Mahi Fish Tacos with Latin Slaw
Serves 6 (two tacos each)
24 oz fresh or frozen (thawed) Mahi Mahi filets
1/2 cup white wine
1/4 cup lime juice
2 Tbsp cumin
12 -8" corn tortillas
2 cups shredded red and/or green cabbage
1/2 cup jicama, peeled and cubed
1/2 cup onion, peeled and cubed
1/4 cup chopped cilantro
1 jalapeno pepper, seeded and diced
2 Tbsp mayonnaise
1/4 cup lime juice
1 Tbsp salt
1 cup 2% Greek yogurt
3 Tbsp chipolte seasoning (I used Mrs. Dash)
1. Marinate fish filets in white wine, lime juice, and cumin in the refrigerator, at least 3 hours or overnight.
2. For slaw: add cabbage, onion, and jicama in a food processor and chop into flakes. Stir in diced jalapeno and cilantro. In a small bowl whisk together lime juice, mayonnaise, and salt. Add to dry ingredients and refrigerate at least 3 hours.
3. For sauce: mix chipolte seasoning into yogurt and refrigerate at least 3 hours.
4. Grill fish filets until done, then cut into 2" thick strips. Microwave corn tortillas covered by a damp paper towel for ~30 seconds, or until soft.
5. Add 2 Tbsp sauce to tortilla, then add fish. On top add 1/4 cup Latin Slaw.
Nutrition Info per 2 tortillas: 258 calories, 4 g fat, 26 g protein, 27 g carbohydrates, 3 g fiber