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.
2 tacos & 2 Tbsp. sauce
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.