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 Tacos:
- ¾ pound Mahi Mahi fillets
- 1 tablespoon vegetable oil
- ¼ teaspoon chili powder
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
- 6 corn tortillas
- 1 cup finely shredded red cabbage
- ½ cup finely chopped red onion
Sauce:
- 1 avocado, peeled, pitted, and chopped
- 1 tablespoon chopped fresh cilantro
- ½ teaspoon fresh lime zest
- 1 tablespoon canola oil
- 1 cup Plain Mountain High Yoghurt
- ½ teaspoon garlic salt
- ½ teaspoon sugar
- 1/8 teaspoon chipotle chili powder
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Coat fish with vegetable oil, then dust with chili powder, salt, and pepper. Place on a baking sheet and bake at 450ºF for about 15 to 20 minutes, just until flesh is opaque throughout (to test, insert a butter knife into the fish and twist it to separate layers to see inside). Remove from oven and break the fish into bite-size pieces with a fork. Keep warm.
While the fish is cooking, prepare the sauce. Place all sauce ingredients in a blender. Puree until well combined.
To assemble tacos: Cover each tortilla with a layer of cabbage, then chunks of the warm fish, then some red onions. Fold tortillas in half to form tacos and top with some of the chili lime sauce. Serve immediately.
Makes 6 fish tacos.
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| Calories - 240 |
| Total Fat - 12g |
| Cholesterol - 45mg |
| Potassium - 584mg |
| Sodium - 250mg |
| Total Carbohydrates - 20g |
| Protein - 15g |
| Fiber - 4g |
| Calcium - 10.9% |
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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