80--- Mahi Fish Tacos with Latin Slaw

High of 86 today-- perfect for grilling up Mahi Mahi for fish tacos!

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

Latin Slaw

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

Sauce

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

80------Pistachio Crusted Mahi Mahi

Another delicious 80% recipe! Mahi mahi is a wonderful fish that can be found year-round, even here in Montana! I purchase filets frozen, however fresh would be even better! This fish is a great source of selenium, niacin, vitamin B6, and omega-3 fatty acids.

Pistachios are a very tasty nut filled with phytosterols, mono and polyunsaturated fats, and potassium. They also have the most antioxidant power of any snack-worthy nut with 7983 Trolox Equivalents per 100 grams.

I served this dish with a lovely Arugula and Pear salad (see, there I go with the arugula again) topped with a few pine nuts, parmesan cheese, and a drizzle of olive oil.

Ok, enough chatter about WHY it's good. Try it for yourself!

Pistachio-Crusted Mahi Mahi

Serves 4

4 Mahi Mahi filets, frozen (defrosted) or fresh, approximately 3-4oz each

1/2 cup shelled pistachios

1/2 cup bread crumbs, panko crumbs, or crushed cornflakes (seasoned or unseasoned, your choice)

2 tsp garlic powder (optional)

Olive oil

Preheat oven to 375 degrees. Crush pistachios in a coffee grinder or food processor. Mix crushed nuts with bread crumbs and garlic (or season to taste). Rub fish filets with olive oil, then dip into bread crumb mixture. Press bread crumb mixture into each side of the fish (to make it stick). Place fish into a greased baking dish. Add leftover pistachio mixture onto the top of each filet.

Bake for approximately 15 minutes, or until fish is flakey!

Nutrition info per 1 filet serving: 230kcal, 13g fat, 24g protein, 14g carbohydrates, 2.2g fiber

Image courtesy of: trissalicious.com/.../04/pistachio-crusted-fish/