Ingredients
8
8 servings
- •2 pounds mahi mahi fillets
- •4 ½ teaspoons chipotle chili powder
- •1 teaspoon ground cumin
- •1 teaspoon onion powder
- •1 teaspoon garlic powder
- •1 teaspoon salt
- •½ teaspoon freshly ground black pepper
- •1 large avocado - peeled, pitted, and cubed
- •½ cup sour cream
- •¼ cup chopped cilantro
- •nonstick cooking spray
- •8 (8 inch) flour tortillas, warmed
- •3 cups shredded cabbage
- •3 medium limes, quartered
Instructions
- Rinse fish and pat dry; cut into four equal portions.
- Mix 4 teaspoons chili powder, cumin, onion powder, garlic powder, salt, and pepper in a bowl. Dredge fish in the mixture, patting and dusting for even coverage. Refrigerate for 30 minutes.
- Meanwhile, mash avocado in another bowl. Add sour cream, cilantro, and remaining 1/2 teaspoon chili powder, and mix until smooth.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat the inside of a grill basket with nonstick spray and place fish inside the basket.
- Place the basket on the preheated grill and cook until fish flakes easily with a fork, 3 to 5 minutes per side. Remove from the grill and transfer fish to a plate. Break into bite-sized pieces.
- Serve fish on warmed tortillas topped with shredded cabbage and a dollop of the avocado sauce. Plate with lime wedges.
Nutritional Facts
Per 8 servings
- Calories: 361
- Carbohydrate: 36g
- Fat: 13g
- Fiber: 6g
- Protein: 27g
- Sugar: 2g
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