Fish Tacos
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Chelsea's Messy Apron · by Chelsea Lords★ 5.0 (4)

Fish Tacos

NUTRITION · PER SERVING70M COOK
CAL 52%·PRO 57%
CARBS 113G43% OF CAL
17G FIBER54G OTHER41G TOTAL SUGAR
FAT 54G47% OF CAL
12G SAT42G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Charred corn tortillas filled with seasoned mahi-mahi, cabbage slaw, avocado, and topped with a cilantro-lime crema. A vibrant, fresh take on fish tacos.

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Nutrition & ingredients

Ingredients

serves 4
  • 1 large lime
  • 1 teaspoon minced garlic
  • 1/2 of a large bunch cilantro (plus additional cilantro for serving if desired)
  • 1 tablespoon minced jalapeño (see note 1)
  • 1/2 cup mayo (fat-free or lite works great)
  • 1/2 cup sour cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon paprika
  • 1 teaspoon ground chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 12 ounces mahi-mahi (or cod or tilapia)
  • 4 tablespoons olive oil (divided)
  • 1 lime (plus additional lime wedges for serving if desired)
  • 1 tablespoon soy sauce
  • 2 teaspoons light brown sugar (not packed)
  • 1-1/2 teaspoons paprika
  • 1-1/2 teaspoons ground chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 3 cups shredded green cabbage (for a slaw)
  • 1 large avocado (thinly sliced)
  • 1/2 cup basmati rice (plus 1 large lime, optional)
  • 1 cup diced cherry tomatoes (plus 2 tablespoons minced cilantro and any leftover jalapeño from the sauce if desired)
  • 10 to 12 small extra thin corn tortillas (I like Mission brand)
  • Cotija cheese
PREP
45M
SODIUM
1800MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.