6 Servings
Nestle Recipe
  • 3 (12 ounces total)
    mahi mahi fillets, each cut into 2 long pieces
  • 4 tablespoons
    fresh lemon juice, divided
  • 2 tablespoons
    extra virgin olive oil, divided
  • 2 teaspoons
    Maggi® Granulated Chicken Flavor Bouillon, divided
  • 1 unit
    avocado, pitted, peeled and diced
  • 0.5 cup
    grape tomatoes, quartered
  • 0.25 cup
    finely diced radishes
  • 1 unit
    jalapeño, seeded, deveined and finely chopped
  • 2 tablespoons
    chopped cilantro
  • 2 tablespoons
    finely diced red onion
  • 1 cup
    finely shredded red cabbage
  • 6 units
    corn tortillas
Step 1
Place fish in large, heavy-duty resealable plastic bag. Add 2 tablespoons lemon juice, 1 tablespoon oil and 1 teaspoon bouillon. Seal bag; shake gently to coat fish in marinade.
Step 2
Refrigerate for 1 hour.
Step 3
Place avocado, tomatoes, radishes, jalapeño, cilantro, onion, 1 tablespoon lemon juice and remaining teaspoon bouillon in small bowl; stir well.
Step 4
Combine cabbage and remaining tablespoon lemon juice in small bowl; season with salt. Set aside.
Step 5
Heat remaining tablespoon oil in large skillet over medium heat. Cook fish, turning halfway through, for 4 to 6 minutes or until fish flakes easily when tested with a fork. Be careful to not overcook.
Step 6
Heat tortillas. Top each tortilla with 1 piece of fish, avocado salsa and pickled cabbage.

Nutrition Information

148.4 cal

  • Total fats (g)

    9.9 Grams

  • Proteins (g)

    11.3 Grams

  • Total Carbs (g)

    16.6 Grams