The Best Mahi Mahi Fish Tacos Recipe

Ingredients

• 4 (3 ounce) fillets mahi mahi
• 1 teaspoon adobo seasoning
• 1 dash lime juice
• 1 cup chopped fresh cilantro
• 1 medium tomato, diced
• 0.5 red onion, chopped
• 2 scallions, thinly sliced
• 2 tablespoons lime juice
• cooking spray
• 8 (6 inch) corn tortillas
• 1 avocado, sliced

Instructions

1. Season the mahi mahi fillets lightly with adobo seasoning and a dash of fresh lime juice for enhanced flavor.
2. In a medium bowl, combine cilantro, diced tomato, red onion, sliced scallions, and lime juice to create a vibrant pico de gallo. Set aside for later use.
3. Lightly coat a nonstick skillet with cooking spray and heat over medium-high heat. Cook the mahi mahi fillets until golden brown, about 2 minutes per side. Reduce heat to low, cover the skillet, and cook until the fish flakes easily with a fork, about 10 minutes.
4. Warm the corn tortillas by placing them between damp paper towels and microwaving on medium heat for 30 seconds to 1 minute, until heated through and pliable.
5. Place 1/2 mahi mahi fillet on each warm tortilla. Top each taco with 2 slices of creamy avocado and a generous scoop of the freshly made pico de gallo.

Nutrition

• Calories: 143 kcal
• Fat Content: 5 g
• Fiber Content: 4 g
• Sugar Content: 1 g
• Sodium Content: 55 mg
• Protein Content: 10 g
• Cholesterol Content: 31 mg
• Carbohydrate Content: 16 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g