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Prep Time: 5 Minutes Cook Time: 7 Minutes |
Ready In: 12 Minutes Servings: 1 |
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Andrea's wine pick: There's nothing like the lively character of a French Sancerre-made from sauvignon blanc grapes-to complement the bright flavors in the fish tacos. Look for Domaine Reverdy-Ducroux Sancerre Beauroy 2004, $17. Ingredients:
cooking spray |
3/4 pound mahi mahi or other firm white fish fillets |
2 teaspoons fajita seasoning |
2 cups presliced green cabbage (about 6 ounces) |
1 tablespoon fresh lime juice |
1/2 teaspoon salt |
3 tablespoons chopped fresh cilantro |
8 (6-inch) corn tortillas |
2 1/2 tablespoons reduced-fat sour cream, divided (optional) |
1/2 avocado, pitted and diced |
bottled salsa |
lime wedges |
Directions:
1. Lightly spray grill rack with nonstick cooking spray, and preheat grill.
2. Sprinkle both sides of fish with fajita seasoning, gently pressing into flesh. Grill fish 3-4 minutes on each side or until fish flakes easily when tested with a fork. Flake into pieces with a fork; keep warm.
3. In a small bowl, mix together cabbage, lime juice, salt, and cilantro.
4. Wrap the tortillas in paper towels, and microwave 1 minute on HIGH or until they're warm.
5. Place taco ingredients on the table for assembly. Spread each tortilla with 1 teaspoon of sour cream, if desired, and top with fish, cabbage mixture, and avocado. Serve with salsa and lime wedges on the side.
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