Directions
Serve 2 Prep 10 mins Cook 10 mins
Ingredients2 fillets of 5-6 oz. Mahi Mahi ( or any white fish), cut into 1 inch piecesjuice of 1 lime, divided ( save additional lime wedges for serving)1 cup slaw or thinly sliced cabbage2 Tbsp mayo4 taco-sized flour tortillasFor the Mahi Mahi1/4 cup olive oil1 plus 1/2 tsp ancho chile powder1 plus 1/2 tsp dried oregano1/2 tsp ground cumin1/4 cup lightly packed fresh cilantro, chopped1 large garlic clove, minced1 jalapeno, stemmed and choppedsalt to tasteAvocado Sauce1 large avocado, pitted and shelledjuice of 1 lime1/3 cup cilantro1 jalapeno, seeds and ribs removed4 Tbsp plain greek yogurt1 tsp salt or to taste1 garlic clove1/4 ~ 1/2 cup water, as neededDirectionsIn a blender or food processor combine the avocado, lime juice, cilantro, jalapeno, greek yogurt, and salt and garlic for the sauce and pulse til smooth. Add 1 tablespoon of water at a time until desired consistency is reached. Set aside.Toss slaw or cabbage with 2 Tbsp mayo and 1 tsp lime juice. Set aside.Grease a skillet and preheat over medium heat. Add fish pieces. Drizzle juice from 1/2 lime over fish, then sprinkle with taco seasoning and saute over medium heat 6-8 minutes until outside is browned and fish is tender.Assemble tacos by dividing slaw, fish, and avocado sauce between tortillas. Serve with additional cilantro and lime wedges.
