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It's no wonder fish tacos are so popular; they’re versatile, nutritious, easy to make, and you can eat them with your hands. What’s not to love? My recipe features mahi-mahi. Just about any fish will work, but I like mahi-mahi because it has a firm, yet flaky, white flesh and sweet flavor. You can grill the fish, but preparing it in the oven on a nonstick sheet, as we do here, is easy and you don’t have to worry about the fish sticking or falling apart. Using a nonstick sheet also means you don’t have to use any extra oil, which will cut back on the calories. Enjoy!

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>8 six-inch whole-wheat tortillas </li>
                                            <li>1 cup tomatoes, diced</li>
                                            <li>1 ¼ lbs mahi-mahi or tilapia fillet, cut into eight 4-inch fingers (2-oz portions)</li>
                                            <li>1 avocado</li>
                                            <li>½ cup red onion, sliced</li>
                                            <li>¼ cup rice wine vinegar</li>
                                            <li>1 tbsp wasabi, prepared</li>
                                            <li>1 cup shredded cabbage, white</li>
                                            <li>1 tbsp sambol or Asian chili paste</li>
                                            <li> Salt &amp; pepper, to taste</li>
                                            <li>¼ cup cilantro</li>
                                            <li> Lime wedges, if desired</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Slaw. In a large bowl blend vinegar and wasabi, then add cabbage and onions. Allow this mixture to marinate for 30 minutes or up to 1 hour. Marinating will soften the cabbage and onion, without cooking, thus preserving the nutrients of the vegetables. Once marinated, hold the slaw until building the tacos.</li>
                                    <li>Tomato and avocado dressing. Slice the avocado in half, remove the seed (or pit), and scoop “meat” of the avocado into a small mixing bowl. Next, with a spoon, mash avocado until smooth; add sambol, tomatoes, cilantro, and salt. Mix well. Cover and hold until serving.</li>
                                    <li>Fish. Preheat oven to 350°. After portioning mahi-mahi, season with salt and pepper and bake on a nonstick sheet pan for 10 to 12 minutes. Once cooked, remove from oven and allow the fish to rest for 3 to 4 minutes.</li>
                                    <li>Build tacos. Drain cabbage from marinade and add 1 tbsp slaw to each tortilla. Then add fish and finish with 1 tbsp avocado-tomato blend. Enjoy! (Omitting the avocado will substantially reduce the calories of this dish.)</li>

<h5 class="post-actions__title">Want a copy on the go?</h5>

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