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In this mahi-mahi fish taco recipe, chili-coated fish gets a lovely crust from the hot pan. The creaminess of the avocado sauce complements the crisp crunch of the jicama, and it's all pulled together in 20 minutes.

Liv Dansky
Source: EatingWell.com, March 2020

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Recipe Summary test

active:
20 mins
total:
20 mins
Servings:
4

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle fish evenly with chili powder and pepper. Heat oil in a large nonstick or cast-iron skillet over medium-high heat. Add the fish; cook until golden brown and cooked through, about 3 minutes per side. Transfer to a paper-towel-lined plate; sprinkle evenly with 1/4 teaspoon salt. Set aside.

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  • Place avocado, yogurt, water, lime juice and the remaining 1/4 teaspoon salt in a blender; process until well combined and smooth, about 30 seconds.

  • Use a fork to flake the fish into large pieces. Top tortillas with the fish, jicama, the avocado sauce, sliced chile (or jalapeño) and cilantro. Serve immediately.

Nutrition Facts

355 calories; protein 27.2g; carbohydrates 32.3g; dietary fiber 7.3g; sugars 1.8g; fat 14g; saturated fat 2.5g; cholesterol 85.5mg; vitamin a iu 662.3IU; vitamin c 15.3mg; folate 147.7mcg; calcium 144.3mg; iron 2.6mg; magnesium 90mg; potassium 895mg; sodium 429mg.
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