Dr. Nandi’s Baja Fish Tacos

Dr. Nandi's Baja Fish Tacos

Therese
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Ingredients
  

  • Cooking spray
  • 3/4 lb. mahi mahi or other firm white fish fillets
  • 2 tsp fajita seasoning
  • 2 cups presliced green cabbage about 6 ounces
  • 1 Tbsp fresh lime juice
  • 1/2 tsp salt
  • 3 Tbsp chopped fresh cilantro
  • 8 6-inch corn tortillas
  • 2 1/2 Tbsp reduced-fat sour cream divided (optional)
  • 1/2 avocado pitted and diced
  • Bottled salsa
  • Lime wedges
  •  

Instructions
 

  • Lightly spray grill rack with nonstick cooking spray, and preheat grill.
  • Sprinkle both sides of fish with fajita seasoning, gently pressing into flesh. Grill fish 3-4 minutes on each side or until fish flakes easily when tested with a fork. Flake into pieces with a fork; keep warm.
  • In a small bowl, mix together cabbage, lime juice, salt, and cilantro.
  • Wrap the tortillas in paper towels, and microwave 1 minute on HIGH or until they’re warm.
  • Place taco ingredients on the table for assembly. Spread each tortilla with 1 tsp of sour cream, if desired, and top with fish, cabbage mixture, and avocado. Serve with salsa and lime wedges on the side.
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