TACO NIGHT: Fast Fish Tacos with Cabbage Slaw and Avocado Sauce

We came up with this recipe combining about 30 different ideas I found on Pinterest while shopping at Whole Foods one night. I knew we wanted to do fish tacos, but the sheer number of recipes out there was overwhelming. So I picked favorite parts of ones that sounded good and this is where we ended up. We were shocked how easy and quick it was and even though we made it as a weekend meal we realized it could easily be whipped up for a fast weeknight meal. It made about 3 servings for us.

 

 

Fast Fish Tacos with Cabbage Slaw and Avocado Sauce

• About 3 Mahi Mahi filets (I bought a frozen package that was about 12 oz and thawed them)
• 1 teaspoon ground Cayenne Red Pepper
• 2 teaspoons ground Cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon Salt 
• 2 teaspoons chili powder
• 1 ripe Avocado
• 1 cup Cilantro chopped, divided (1/2 in the avocado sauce and half in the slaw)
• 1/2 cup of nonfat plain Greek Yogurt
• Juice of one lime
• zest of one lime
• olive oil pam
• 1/2 tablespoon Balsamic Vinegar
• 1/2 tablespoon Red wine vinegar
• 1 teaspoon Honey
• 1/2 of a bag or container of Cabbage slaw mix (I found one with red and green cabbage and carrots)
• Corn Tortillas, heated according to package

 

1. In a small bowl Mix together the dry seasonings from cayenne to chili powder.
2. Coat each side of the Mahi filets in the seasoning. 
3. Coat a skillet in some olive oil Pam, and heat to medium.
4. Throw the fish in the pan and cook for about 5 minutes a side.
5. Use a blender or magic bullet or food processor like thing to mix together the avocado cream. Mix in the avocado, 1/2 cup of cilantro, Greek yogurt, lime juice and zest. Blend until smooth. I then put it in a Ziploc bag and cut a tip of one corner off to make it easier to top the tacos in a smooth and uniform way.
6. Toss together the cabbage slaw, vinegars and honey.
7. Once the fish is cooked, cut into strips or chunks to fit the tacos better. I just did this with the spatula because it easily  fell apart.
8. Top each corn tortilla with a few pieces of fish, a little slaw and the avocado cream.