Low Fat Mahi Mahi Tacos
Light, zesty, and bursting with flavor, these Low Fat Mahi Mahi Tacos are the perfect healthy twist on a Mexican classic. Featuring tender grilled mahi mahi fillets marinated in lime juice, olive oil, and a blend of warm spices like cumin and smoked paprika, these tacos are as flavorful as they are nutritious. Served on warm corn tortillas and topped with crunchy shredded cabbage, juicy diced tomatoes, creamy avocado slices, and a tangy low-fat Greek yogurt sauce, each bite strikes the perfect balance between fresh and indulgent. Quick to prepare in just 30 minutes, these tacos are ideal for busy weeknights or a guilt-free taco night. Packed with protein, vibrant textures, and customizable heat, this recipe will become a go-to favorite for health-conscious taco lovers.
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Recipe Information
Ingredients
- 1 pound mahi mahi fillets
- 4 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 8 pieces corn tortillas
- 2 cups cabbage, finely shredded
- 1 medium tomato, diced
- 0.5 piece small red onion, diced
- 0.25 cup cilantro, chopped
- 1 piece avocado, sliced
- 0.5 cup low-fat Greek yogurt
- 1 teaspoon hot sauce (optional)
Instructions
Preheat the grill to medium-high heat.
In a small bowl, mix together lime juice, olive oil, cumin, garlic powder, smoked paprika, salt, and black pepper to create a marinade.
Place the mahi mahi fillets in a shallow dish and pour the marinade over the fish. Coat the fish thoroughly and let it marinate for 15 minutes.
While the fish is marinating, prepare the toppings: finely shred the cabbage, dice the tomato and red onion, chop the cilantro, and slice the avocado.
For the sauce, mix the low-fat Greek yogurt with the hot sauce in a small bowl and set aside.
After marinating, place the mahi mahi fillets on the grill. Cook for 3-4 minutes on each side, or until the fish is opaque and flakes easily with a fork.
Warm the corn tortillas by placing them on the grill for about 30 seconds on each side.
Once cooked, flake the mahi mahi into bite-sized pieces using a fork.
Assemble the tacos by placing a portion of fish on each tortilla, then top with shredded cabbage, diced tomato, red onion, cilantro, sliced avocado, and a dollop of the yogurt sauce.
Serve immediately and enjoy your low-fat mahi mahi tacos!
Nutrition Facts
Calories |
1948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.1 g | 73% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 346 mg | 115% | |
| Sodium | 1961 mg | 85% | |
| Total Carbohydrate | 248.4 g | 90% | |
| Dietary Fiber | 51.8 g | 185% | |
| Total Sugars | 37.3 g | ||
| Protein | 126.8 g | 254% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 632 mg | 49% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 5089 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
