Using only a few basic ingredients like eggs, panko bread crumbs, garlic powder, and fresh basil, my husband creates these tasty and delectable meatballs every time. Even kids adore them! To bring out the moistness of the cooked meatballs, you can, if you like, completely bathe them in your favorite sauce.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 tacos |
Ingredients
- 1 teaspoon adobo seasoning
- 4 (3 ounce) fillets mahi mahi
- 1 dash lime juice
- 1 medium tomato, diced
- ½ red onion, chopped
- 1 cup chopped fresh cilantro
- 2 scallions, thinly sliced
- 2 tablespoons lime juice
- cooking spray
- 8 (6 inch) corn tortillas
- 1 avocado, sliced
Instructions
- Season mahi mahi lightly with adobo seasoning and 1 dash of lime juice.
- For the pico de gallo: Mix tomato, red onion, cilantro, scallions, and 2 tablespoons lime juice together in a bowl. Set aside.
- Lightly spray a nonstick skillet with cooking spray; heat on medium-high heat and cook mahi mahi until golden brown, about 2 minutes per side. Reduce heat to low; cook, covered, until fish flakes easily with a fork, about 10 minutes.
- Place corn tortillas between damp paper towels; microwave until heated through, 30 seconds to 1 minute.
- Place 1/2 of each mahi mahi fillet on a tortilla. Top each with 2 slices avocado and 1 scoop of pico de gallo.
- Add habanero hot sauce and low-fat sour cream to your preference.
Nutrition Facts
| Calories | 143 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 4 g |
| Protein | 10 g |
| Saturated Fat | 1 g |
| Sodium | 55 mg |
| Sugars | 1 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
These turned out well. I used more like 1 tablespoon of seasoning instead of 1 teaspoon. Mine only needed 5 minutes to cook when covered, so make sure you don’t overcook yours. I added some jalapeños to the Pico and used flour tortillas. Very tasty tacos. Thanks.