One of the things that I really love is a good fish taco. Unfortunately, most of them are fried, and loaded with fat. So I decided to play around with the idea, and came up with a fish taco that can either be grilled, or cooked in a non-stick skillet. What you get is a fish taco that has a tone of flavor, but hardly any of the fat that you get from a regular fish taco.
Dressing for Cabbage:
1/4 cup of Olive Oil Mayo
1/4 cup of fat free sour cream
2 chipotle peppers in adobo
1 tsp of the adobo sauce from the can
2 tbs cilantro
2 tbs chopped red onion
Blend all of these ingredients together in a food processor until smooth.
1/2 head of red cabbage, thinly sliced
½ cup of red onion, thinly sliced
1 lime (juiced)
3 tbs chopped cilantro
1 tsp salt
2 tsp fresh ground pepper
Mix all of the ingredients together in a large bowl. Once you do this, you have two options … you can add a little of the dressing into the cabbage, or you can put it in a small dish and then dress the taco the way you want.
2 tsp ground smoked hot paprika
4 tsp dried leaf thyme
2 tsp onion powder
2 tsp garlic powder
1 tbs light brown sugar
2 tsp kosher salt
2 tsp fresh ground black pepper
1 tsp ground cayenne pepper
1 tsp dried leaf oregano
3/4 tsp ground cumin
1/2 tsp ground nutmeg
Mahi-Mahi fillets (one 4 to 6 oz fillet for two tacos)
Take the fish fillets, spray them with olive oil spray, and then coat them with the fish seasoning. Cook the fillets in a non-stick pan that has been sprayed with olive oil spray. Cook until done (about 3 minutes per side at a medium heat).
Once done, place about 2 to 3 oz of the mahi-mahi on a whole wheat, low fat, low carb soft taco. Dress with about 1/3 cup of the cabbage mixture (dressed or undressed). Then serve.