Low Sodium Mahi Mahi Tacos
Dive into a flavorful and heart-healthy twist on classic tacos with these effortless Low Sodium Mahi Mahi Tacos. This recipe is packed with vibrant, fresh ingredients and bold seasonings, all while keeping your sodium intake in check. Tender, flaky Mahi Mahi fillets are marinated in a zesty blend of lime juice, olive oil, smoked paprika, and garlic powder, then pan-seared to perfection. Served on warm corn tortillas, these tacos are layered with crunchy cabbage slaw, creamy avocado slices, and a tangy cumin-spiked Greek yogurt sauce. Perfect for quick weeknight dinners, these tacos come together in under 30 minutes and balance bold flavors with low-sodium goodness for a guilt-free meal your family will love. Add optional jalapeño slices for a spicy kick, and enjoy this nutritious seafood-inspired dish that's as good for your body as it is for your taste buds!
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Recipe Information
Ingredients
- 1 pound Mahi Mahi fillets
- 2 tablespoons Fresh lime juice
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground black pepper
- 8 pieces Corn tortillas
- 2 cups Cabbage, thinly sliced
- 0.25 cup Fresh cilantro, chopped
- 1 medium Avocado, sliced
- 0.5 medium Red onion, thinly sliced
- 0.5 cup Plain Greek yogurt
- 0.5 teaspoon Ground cumin
- 1 small Jalapeño, seeds removed, minced
Instructions
In a medium bowl, combine lime juice, olive oil, garlic powder, smoked paprika, and black pepper to make a marinade.
Place Mahi Mahi fillets in a shallow dish and pour marinade over them. Let marinate for 10 minutes.
While the fish is marinating, prepare the cabbage slaw by combining sliced cabbage, chopped cilantro, and red onion in a large bowl.
Preheat a non-stick skillet over medium-high heat. Cook the Mahi Mahi fillets for 3-4 minutes on each side until cooked through and flaky. Remove from heat and let rest for a minute.
In a small bowl, mix Greek yogurt and ground cumin to make a sauce.
Heat corn tortillas in a separate skillet or in the microwave until warm.
Assemble the tacos by placing slices of Mahi Mahi on each tortilla, followed by cabbage slaw, a few avocado slices, and a drizzle of the cumin yogurt sauce.
Optionally, add slices of minced jalapeño for an extra kick.
Serve immediately and enjoy your low sodium Mahi Mahi tacos!
Nutrition Facts
Calories |
1938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.6 g | 89% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 343 mg | 114% | |
| Sodium | 612 mg | 27% | |
| Total Carbohydrate | 213.7 g | 78% | |
| Dietary Fiber | 43.5 g | 155% | |
| Total Sugars | 16.3 g | ||
| Protein | 124.7 g | 249% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 534 mg | 41% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 4291 mg | 91% | |
*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.
