Fish Taco

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. 
 
Fish Seasoning:
 

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.

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~ by Greg Vick on October 29, 2010.

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