Ingredients:
- 4 teaspoons chili powder
- 2 tablespoons lime juice
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon lemon pepper
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 4 mahi-mahi filets
Coleslaw
- 1/4 cup reduced-fat sour cream
- 1/4 cup low-fat mayonnaise
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon lime zest
- 2 tablespoons lime juice
- 1 teaspoon sugar
- 1/8 teaspoon salt
- ground pepper to taste
- 3 cups finely shredded red or green cabbage
- 12 8″ flour or corn tortillas
Directions:
- To prepare fish: Whisk together olive oil and lime juice, add chili powder, lemon pepper, garlic powder and salt in a small bowl. Pour mixture over fish. Marinate for ten minutes.
- To prepare coleslaw: in a medium bowl combine sour cream, mayonnaise, cilantro, lime zest, lime juice, sugar, salt and pepper; mix well. Pour mixture over shredded cabbage, toss until cabbage is well-coated.
- Preheat grill. Tear off 4 pieces of aluminum foil to create packets for fish. (Foil must be at least double the size of the fish filet). Place fish onto a piece of aluminum foil, fold foil over fish and vent to let heat escape. Place aluminum foil packets onto grill and grill on each side for about 5 minutes per side or until done.
- Heat tortillas in the microwave for about 30 seconds or until warm. Place fish onto a serving platter and chop into pieces. Serve with coleslaw.
Nutritional Information:
- Serving size: 2 tacos
- Per serving: 333 calories
- Fat 10 g
- Fiber 5 g
- Carbohydrates 30 g
- Protein 31 g
- Folate 28 mcg
- Cholesterol 113 mg
- Sugars 3 g
- Calcium 100 mg
- Iron 3 mg
