Ingredients
8
8 servings
- •1 teaspoon adobo seasoning
- •4 (3 ounce) fillets mahi mahi
- •1 dash lime juice
- •1 medium tomato, diced
- •0.5 red onion, chopped
- •1 cup chopped fresh cilantro
- •2 scallions, thinly sliced
- •2 tablespoons lime juice
- •cooking spray
- •8 (6 inch) corn tortillas
- •1 avocado, sliced
Instructions
- Season mahi mahi lightly with adobo seasoning and 1 dash of lime juice.
- For the pico de gallo: Mix tomato, red onion, cilantro, scallions, and 2 tablespoons lime juice together in a bowl. Set aside.
- Lightly spray a nonstick skillet with cooking spray; heat on medium-high heat and cook mahi mahi until golden brown, about 2 minutes per side. Reduce heat to low; cook, covered, until fish flakes easily with a fork, about 10 minutes.
- Place corn tortillas between damp paper towels; microwave until heated through, 30 seconds to 1 minute.
- Place 1/2 of each mahi mahi fillet on a tortilla. Top each with 2 slices avocado and 1 scoop of pico de gallo.
Nutritional Facts
Per 8 servings
- Calories: 143
- Carbohydrate: 16g
- Fat: 5g
- Fiber: 4g
- Protein: 10g
- Sugar: 1g
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