Fish Tacos with Chili Mayo & Grilled Corn an easy meal prepared and do not like a lot of tasty fire very kind for fishermen they know well its advantage
4 ears fresh corn, husks removed
1 pound raw Mahi Mahi fillets
2 teaspoon canola oil
Juice of 1/2 a lime
Kosher salt and freshly ground black pepper
8 corn tortillas, warmed
2 cups shredded green cabbage
2 tablespoons nonfat Greek yogurt
2 tablespoons mayonnaise
2 tablespoons ketchup
1 teaspoon chili sauce (such as Sriracha)
1 tablespoon freshly squeezed lemon juice
Heat grill or grill pan to medium-high. Place corn on the grill and cook for 4-6 minutes; season with salt and pepper. Season fish with canola oil, lime juice, salt, and pepper. Grill for 5-6 minutes per side until cooked through. Transfer to a plate and break up into chunks. For the spicy mayo, place yogurt in a small bowl lined with a paper towel for 5 minutes to remove some of the excess liquid. In another small bowl, combine yogurt, mayonnaise, ketchup, chili sauce, and lemon juice; whisk to combine. Assemble tacos in tortillas with fish, cabbage and spicy mayo; serve with corn and lime wedges.
Nutrition Info Per Serving (1 piece of corn and 2 tacos topped with chili mayo)Calories: 360 calories total Fat: 9.5 grams saturated Fat: 1 gram Protein: 27 grams carbohydrate: 46 grams Sodium: 245 milligramsCholesterol: 83 milligramsFiber: 6 gramsFried
The trick to lighter fried foods is to make sure the batter is the right consistency and the oil is at the perfect temperature – otherwise, you’ll end up with oil overload! Following this method, the fish will only absorb a small fraction of the oil. These crunchy tacos come in at 420 calories per serving, toppings included!Open Next Page To See More!