Mahi Tacos

FISH:

• 3/4-1lb Mahi Mahi
• salt & pepper to taste
• 1 tsp cilantro
• garlic powder
• splash of lime juice
• SEASONINGS DEPEND ON AMOUNT OF FISH YOU ARE COOKING SO ADJUST AS NEEDED...REMEMBER YOU CAN ALWAYS ADD MORE LATER SO START WITH A LITTLE

COLESLAW:

• 2 cups coleslaw cabbage (I used 1 cup cabbage/carrot mix & 1 cup purple cabbage)
• 1/2 cup fat free sour cream or fat free Greek Yogurt
• 1/2 cup Xylitol brown sugar
• about 1/4 cup lime juice (enough to make sour cream/sugar liquid consistency to coat cabbage well)
• 1 tsp cayenne pepper
• 1 tbsp + 1 tsp cilantro

SIDES/ ACCOMPANIMENTS:  

• taco shells
• tomatoes

We served with sauteed veggie mix & homemade mac & cheese

DIRECTIONS:

1. Mix all ingredients of coleslaw dressing together and pour over cabbage mix.  
2. Stir well and let rest in fridge.
3. Season fish with salt, pepper, garlic powder, and cilantro.
4. Cook fish over low heat. I like to simmer it, covered, in a bit of water until it is done and then slightly brown/saute it, uncovered.
5. When fish is cooked and slightly browned, shred it in the pan with a spatula and add lime juice as you are turning off heat
6. Heat up tortilla shells or taco shells and serve with sides of your choice