Try this twist on an all-time favorite... fish tacos!
By Chef Robert Irvine
It's no wonder fish tacos are so popular; they’re versatile, nutritious, easy to make, and you can eat them with your hands. What’s not to love? My recipe features mahi-mahi. Just about any fish will work, but I like mahi-mahi because it has a firm, yet flaky, white flesh and sweet flavor. You can grill the fish, but preparing it in the oven on a nonstick sheet, as we do here, is easy and you don’t have to worry about the fish sticking or falling apart. Using a nonstick sheet also means you don’t have to use any extra oil, which will cut back on the calories. Enjoy!
Calories 533 Protein 45g Fat 9g Carbs 67g
Servings: 4
Ingredients:
Eight 6-inch whole-wheat tortillas
1 cup tomatoes, diced
1.25 lbs mahi-mahi or tilapia fillet, cut into eight 4-inch fingers (2-oz portions)
1 avocado
1/2 cup red onion, sliced
1/4 cup rice wine vinegar
1 tbsp wasabi, prepared
1 cup shredded cabbage, white
1 tbsp sambol or Asian chili paste
Salt & pepper, to taste
1/4 cup cilantro
Lime wedges, if desired
Equipment:
- Sheet pan
Instructions:
- Slaw. In a large bowl blend vinegar and wasabi, then add cabbage and onions. Allow this mixture to marinate for 30 minutes or up to 1 hour. Marinating will soften the cabbage and onion, without cooking, thus preserving the nutrients of the vegetables. Once marinated, hold the slaw until building the tacos.
- Tomato and avocado dressing. Slice the avocado in half, remove the seed (or pit), and scoop “meat” of the avocado into a small mixing bowl. Next, with a spoon, mash avocado until smooth; add sambol, tomatoes, cilantro, and salt. Mix well. Cover and hold until serving.
- Fish. Preheat oven to 350°. After portioning mahi-mahi, season with salt and pepper and bake on a nonstick sheet pan for 10 to 12 minutes. Once cooked, remove from oven and allow the fish to rest for 3 to 4 minutes.
- Build tacos. Drain cabbage from marinade and add 1 tbsp slaw to each tortilla. Then add fish and finish with 1 tbsp avocado-tomato blend. Enjoy! (Omitting the avocado will substantially reduce the calories of this dish.)
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