Creamy Avocado Fish Tacos

Presented by Ashleigh Easterling, Personal Chef, Meal Prep Consultant

Yield: 4 servings (two tacos) 
  • class="MsoNormal" style="mso-list:l5 level1 lfo1;tab-stops:list .5in">Cooking spray
  • class="MsoNormal" style="mso-list:l5 level1 lfo1;tab-stops:list .5in">3/4 teaspoon salt, divided
  • class="MsoNormal" style="mso-list:l5 level1 lfo1;tab-stops:list .5in">1/2 teaspoon freshly ground black pepper, divided
  • class="MsoNormal" style="mso-list:l5 level1 lfo1;tab-stops:list .5in">4 (5-ounce)Mahi Mahi fillets
  • class="MsoNormal" style="mso-list:l5 level1 lfo1;tab-stops:list .5in">8 (6-inch) corn tortillas OR lettuce wraps 
  • class="MsoNormal" style="mso-list:l5 level1 lfo1;tab-stops:list .5in">8 lime wedges (optional)
1.       

Sprinkle fish evenly with salt, black pepper and a squeeze of lime.

2.       

Heat a large nonstick skillet over medium-high heat.

3.       

Coat pan with cooking spray. Add fish to pan, and cook for 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

4.       

Warm tortillas according to package directions.

5.       

Divide fish and top with the mango salsa and creamy avocado sauce.

6.       

Serve with lime wedges, if desired.

Mango Salsa 
  • class="MsoNormal" style="mso-list:l2 level1 lfo3;tab-stops:list .5in">1 mango, peeled and diced
  • class="MsoNormal" style="mso-list:l2 level1 lfo3;tab-stops:list .5in">1/2 cup peeled, diced cucumber
  • class="MsoNormal" style="mso-list:l2 level1 lfo3;tab-stops:list .5in">1 tablespoon finely chopped jalapeño
  • class="MsoNormal" style="mso-list:l2 level1 lfo3;tab-stops:list .5in">1/3 cup diced red onion
  • class="MsoNormal" style="mso-list:l2 level1 lfo3;tab-stops:list .5in">1 tablespoon lime juice
  • class="MsoNormal" style="mso-list:l2 level1 lfo3;tab-stops:list .5in">1/3 cup roughly chopped cilantro leaves
  • class="MsoNormal" style="mso-list:l2 level1 lfo3;tab-stops:list .5in">Salt and pepper
1.       

Combine the mango, cucumber, jalapeño, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste.

Creamy Avocado Sauce 
  • class="MsoNormal" style="mso-list:l0 level1 lfo5;tab-stops:list .5in">1/2 ripe avocado
  • class="MsoNormal" style="mso-list:l0 level1 lfo5;tab-stops:list .5in">3/4 cup packed fresh cilantro
  • class="MsoNormal" style="mso-list:l0 level1 lfo5;tab-stops:list .5in">1/2 cup nonfat plain yogurt
  • class="MsoNormal" style="mso-list:l0 level1 lfo5;tab-stops:list .5in">2 scallions, chopped
  • class="MsoNormal" style="mso-list:l0 level1 lfo5;tab-stops:list .5in">1 clove garlic, quartered
  • class="MsoNormal" style="mso-list:l0 level1 lfo5;tab-stops:list .5in">1 tablespoon lime juice
  • class="MsoNormal" style="mso-list:l0 level1 lfo5;tab-stops:list .5in">1/2 teaspoon sugar
  • class="MsoNormal" style="mso-list:l0 level1 lfo5;tab-stops:list .5in">1/2 teaspoon salt
1.       

Place avocado, cilantro, yogurt, scallions, garlic, lime juice, sugar and salt in a blender; blend until smooth. Top the taco with the sauce or toss in cabbage for a slaw.