Pan-Fried Mahi Tacos | Dinner DeeAs

mahi-mahi

🥗Healthier: tilapia

💰Cheaper: pollock

Tilapia is lower in cost and still offers a mild flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat adds fiber while flour tortillas are often less expensive.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers are milder and more affordable.

Start by making the dressing for the slaw: combine water, fish sauce, granulated sugar, lime juice, and minced garlic in a bowl.

Whisk the dressing until well combined and set aside.

Prepare the slaw by chopping hekima into matchsticks, using a knife or mandoline slicer.

Add chopped red cabbage, carrots, red bell pepper, and green onion to the bowl with the hekima.

Pour the dressing over the slaw mixture and toss to combine.

Taste the slaw and adjust seasoning if necessary, then set aside.

For the lime crema, mix together mayonnaise, sour cream, lime juice, lime zest, minced garlic, and hot sauce in a bowl.

Prepare the mahi-mahi fillets by seasoning them with salt and pepper.

Heat olive oil in a skillet over medium heat until shimmering.

Cook the mahi-mahi fillets for about 3-4 minutes on each side until cooked through and flaky.

Remove the mahi-mahi from the skillet and let it rest for a few minutes before flaking it into pieces.

Warm corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.

Assemble the tacos by placing flaked mahi-mahi on the warmed tortillas.

Top with the prepared slaw, diced avocado, and jalapeño slices.

Drizzle the lime crema over the top of the tacos.

Serve immediately with lime wedges on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens