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Prep Time:20 minsTotal Time:20 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:20 minsTotal Time:20 minsServings:4Yield:4 servings
Prep Time:20 mins
Prep Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4(4 ounce)skinless mahi-mahi fillets1teaspoonchili powder½teaspoonground pepper1tablespoonextra-virgin olive oil½teaspoonsalt, divided1avocado⅓cupplain whole-milk Greek yogurt⅓cupwater2tablespoonslime juice6(6 inch)corn tortillas, warmed½cupjicama matchsticks1red Fresno chile or jalapeño pepper, seeded and sliced½cuploosely packed fresh cilantro leaves
Cook Mode(Keep screen awake)
Ingredients
4(4 ounce)skinless mahi-mahi fillets
1teaspoonchili powder
½teaspoonground pepper
1tablespoonextra-virgin olive oil
½teaspoonsalt, divided
1avocado
⅓cupplain whole-milk Greek yogurt
⅓cupwater
2tablespoonslime juice
6(6 inch)corn tortillas, warmed
½cupjicama matchsticks
1red Fresno chile or jalapeño pepper, seeded and sliced
½cuploosely packed fresh cilantro leaves
DirectionsSprinkle fish evenly with chili powder and pepper. Heat oil in a large nonstick or cast-iron skillet over medium-high heat. Add the fish; cook until golden brown and cooked through, about 3 minutes per side. Transfer to a paper-towel-lined plate; sprinkle evenly with 1/4 teaspoon salt. Set aside.Place avocado, yogurt, water, lime juice and the remaining 1/4 teaspoon salt in a blender; process until well combined and smooth, about 30 seconds.Use a fork to flake the fish into large pieces. Top tortillas with the fish, jicama, the avocado sauce, sliced chile (or jalapeño) and cilantro. Serve immediately.Originally appeared: EatingWell.com, March 2020
Directions
Sprinkle fish evenly with chili powder and pepper. Heat oil in a large nonstick or cast-iron skillet over medium-high heat. Add the fish; cook until golden brown and cooked through, about 3 minutes per side. Transfer to a paper-towel-lined plate; sprinkle evenly with 1/4 teaspoon salt. Set aside.Place avocado, yogurt, water, lime juice and the remaining 1/4 teaspoon salt in a blender; process until well combined and smooth, about 30 seconds.Use a fork to flake the fish into large pieces. Top tortillas with the fish, jicama, the avocado sauce, sliced chile (or jalapeño) and cilantro. Serve immediately.
Sprinkle fish evenly with chili powder and pepper. Heat oil in a large nonstick or cast-iron skillet over medium-high heat. Add the fish; cook until golden brown and cooked through, about 3 minutes per side. Transfer to a paper-towel-lined plate; sprinkle evenly with 1/4 teaspoon salt. Set aside.
Place avocado, yogurt, water, lime juice and the remaining 1/4 teaspoon salt in a blender; process until well combined and smooth, about 30 seconds.
Use a fork to flake the fish into large pieces. Top tortillas with the fish, jicama, the avocado sauce, sliced chile (or jalapeño) and cilantro. Serve immediately.
Originally appeared: EatingWell.com, March 2020
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Nutrition Facts(per serving)355Calories14gFat32gCarbs27gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
