Adobo Rubbed Mahi Mahi Tacos
Adobo rubbed mahi mahi tacos with tajin avocadoes and yogurt cabbage slaw
Servings 6 (click to scale)
Calories 410kcal
Ingredients
- 1 each avocado diced
- 1 Tbsp Tajin seasoning
- 1/4 cup plain Greek yogurt
- 1 1/2 tsp white wine vinegar
- 2 Tbsp fresh cilantro chopped
- 1/8 tsp kosher salt 1/8
- 1/8 tsp ground black pepper
- 1 1/2 tsp fresh lime juice
- 1 1/2 cup red cabbage shredded
- 1 1/2 cup carrots julienne sliced
- 1 1/2 cup canned chipotle peppers in adobo sauce canned
- 1 1/2 pound fresh mahi mahi fillets
- 1/4 cup olive oil
- 12 each corn tortillas 6 inch
- 12 each lime wedge
Instructions
- Lightly coat the diced avocado with tajin. In a small bowl add the yogurt, vinegar, cilantro, salt, pepper, and lime juice and mix until thoroughly combined. In a medium size bowl add the cabbage and carrots, and top with the yogurt dressing and mix until evenly coated.
- Puree peppers in adobo sauce. Then, cut the Mahi Mahi into 2.5 oz fillets and fully coat with adobo puree. Heat oil on the flat top and sear off the Mahi Mahi for 2 to 3 minutes, flipping halfway through using a fish spatula, or until it reaches 145℉.
- Warm tortillas on the grill or stovetop for 2 to 3 minutes. Serve mahi mahi in warmed tortilla topped with 1/4 cup red cabbage slaw, 1 Tbsp Tajin avocado, and lime juice.
Notes
Recipe provided by Avocados from Mexico.
Nutrition
Calories: 410kcal | Carbohydrates: 107g | Protein: 33g | Fat: 17g | Saturated Fat: 2g | Sodium: 850mg | Fiber: 8g