Baja Fish & Quinoa Tacos

Broiled Mahi Mahi with a quinoa and cabbage slaw served in a toasted corn tortilla topped with pickled onions

Yield: 8 tacos

Serving: 4

Ingredients
  • 3/4 pounds Mahi Mahi fillets, cut into strips, about 3” long x ½” thick
  • 3/4 teaspoons Old Bay seasoning
  • 2 teaspoons olive oil
  • 8 6-inch corn tortillas
  • 1/4 avocado, sliced thinly
Quinoa Cabbage Slaw
Ingredients
  • 1 tablespoon low-calorie mayonnaise
  • 1 tablespoon low-calorie sour cream
  • 1 tablespoon fresh lime juice
  • 1 tablespoon chipotle peppers in adobo sauce, minced
  • 1 tablespoon cilantro, minced
  • 1/2 cup quinoa, cooked
  • 1/2 cup cabbage, shredded
Pickled Red Onions
Ingredients
  • 2 tablespoons fresh lime juice
  • 1/4 cup red onions, julienned
  • 1/8 teaspoon Kosher salt
  • 1/8 teaspoon Oregano
  • 2 teaspoons white vinegar
  • 1/4 teaspoon Habanero peppers, minced
Instructions
1
Brush fish strips with olive oil and then dip into Old Bay Seasoning, turning to coat. Refrigerate for about an hour to allow flavors to penetrate the fish. Place on a baking sheet.
2
Meanwhile make the Quinoa Cabbage Slaw by combining the mayonnaise, sour cream, lime juice, chipotle peppers and cilantro in a medium-sized bowl and mix. Add the cooked quinoa and cabbage and mix well. Place in the refrigerator and chill until ready to serve.
3
To make the Pickled Red Onions, combine the lime juice, onions, salt, oregano, vinegar and peppers in a small bowl and allow to marinate for at least a half hour before serving.
4
Preheat the broiler, and heat the baking sheet of fish strips for about 3 minutes, flip and heat for another 3 minutes until cooked through.
5
Heat a dry skillet over medium-high heat and gently heat the tortillas on one side for about 3 minutes and flip over and toast for another two minutes, until pliable. Wrap each tortilla in aluminum foil to hold the heat and continue to skillet toast the remaining tortillas.
6
To assemble each, place a slice of fish on the tortilla and top with some quinoa slaw and pickled onions. Top with a slice of avocado.
Nutrition Facts:
Calories
327
Carbs
36g
protein
29g
fat
8g
sat. fat
4g
Cholesterol
90mg
sodium
295mg
fiber
5g
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