Ingredients
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1 teaspoon adobo seasoning
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4 (3 ounce) fillets mahi mahi
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1 dash lime juice
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1 medium tomato, diced
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½ red onion, chopped
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1 cup chopped fresh cilantro
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2 scallions, thinly sliced
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2 tablespoons lime juice
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cooking spray
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8 (6 inch) corn tortillas
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1 avocado, sliced
Directions
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Season mahi mahi lightly with adobo seasoning and 1 dash of lime juice.
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For the pico de gallo: Mix tomato, red onion, cilantro, scallions, and 2 tablespoons lime juice together in a bowl. Set aside.
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Lightly spray a nonstick skillet with cooking spray; heat on medium-high heat and cook mahi mahi until golden brown, about 2 minutes per side. Reduce heat to low; cook, covered, until fish flakes easily with a fork, about 10 minutes.
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Place corn tortillas between damp paper towels; microwave until heated through, 30 seconds to 1 minute.
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Place 1/2 of each mahi mahi fillet on a tortilla. Top each with 2 slices avocado and 1 scoop of pico de gallo.
Recipe Tip
You can top tacos with habanero hot sauce and low-fat sour cream to your preference.
Nutrition Facts (per serving)
| 143 | Calories |
| 5g | Fat |
| 16g | Carbs |
| 10g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 143 | |
| % Daily Value * | |
| Total Fat 5g | 6% |
| Saturated Fat 1g | 4% |
| Cholesterol 31mg | 10% |
| Sodium 55mg | 2% |
| Total Carbohydrate 16g | 6% |
| Dietary Fiber 4g | 14% |
| Total Sugars 1g | |
| Protein 10g | 21% |
| Vitamin C 9mg | 9% |
| Calcium 42mg | 3% |
| Iron 1mg | 7% |
| Potassium 442mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
