This is a great, light & refreshing recipe for the summer time!
Ingredients:
6 ounces Greek yogurt
1 tbsp. Taco Seasoning
2 tbsp. fresh lime juice
2 cups finely shredded cabbage (or coleslaw mix)
12 ounces mahi mahi
2 tsp. extra virgin olive oil
Salt and pepper
½ cup pico de gallo
8 large lettuce leaves or corn tortillas
Instructions:
In a small bowl combine Greek yogurt, taco seasoning and lime juice. Mix in cabbage until you have a nice light, creamy, cabbage slaw. Set aside.
Slice uncooked fish into ¼-inch slices and season with salt and pepper. Heat 1 tsp. of oil in a medium non-stick sauté pan and ad fish to pan. Cook for 2 minutes on the first side and then two more minutes on the flip side or until just cooked through.
To assemble tacos: Layer a heaping tablespoon of the slaw on the bottom of a large lettuce leaf or tortilla. Top with 3-4 slices of fish and a heaping tablespoon of pico de gallo. Repeat until you have made 8 tacos and enjoy!!
Makes 8 tacos or 4 servings.
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