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The Ultimate Fish Tacos
This recipe is my favorite meal to prepare. Adding my own personal touch to the marinade makes my fish tacos pop with flavor. I warm corn tortillas on the grill and add salsa, cilantro, purple cabbage and fresh squeezed lime. —Yvonne Molina, Moreno Valley, California
Ingredients
- 1/4 cup olive oil
- 1 teaspoon ground cardamom
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 6 mahi mahi fillets (6 ounces each)
- 12 corn tortillas (6 inches)
- 2 cups chopped red cabbage
- 1 cup chopped fresh cilantro
- Salsa verde, optional
- 2 medium limes, cut into wedges
- Hot pepper sauce (Tapatio preferred)
Directions
- 1. In a 13x9-in. baking dish, whisk the first 5 ingredients. Add fillets; turn to coat. Refrigerate, covered, 30 minutes.
- 2. Drain fish and discard marinade. On an oiled grill rack, grill mahi mahi, covered, over medium-high heat (or broil 4 in. from heat) until it flakes easily with a fork, 4-5 minutes per side. Remove fish. Place tortillas on grill rack; heat 30-45 seconds. Keep warm.
- 3. To assemble, divide fish among the tortillas; layer with red cabbage, cilantro and, if desired, salsa verde. Squeeze a little lime juice and hot pepper sauce over fish mixture; fold sides of tortilla over mixture. Serve with lime wedges and additional pepper sauce.
Nutrition Facts
2 tacos: 284 calories, 5g fat (1g saturated fat), 124mg cholesterol, 278mg sodium, 26g carbohydrate (2g sugars, 4g fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 starch, 1/2 fat.
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