6
Servings
Prep Time
18 Min
Cook Time
4 Min
  • 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
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  • 1 avocado, pitted, peeled and diced
  • ½ cup grape tomatoes, quartered
  • ¼ cup finely diced radishes
  • 1 jalapeño, seeded, deveined and finely chopped
  • 2 tablespoons chopped cilantro
  • 2 tablespoons finely diced red onion
  • 1 cup finely shredded red cabbage
  • 6 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

206.51 Kcal

  • cholesterol

    41.39 Milligrams

  • calcium

    41.59 Milligrams

  • protein

    12.94 Grams

  • iron

    1.32 Milligrams

  • potassium

    534.93 Milligrams

  • vitamin_d

    0.03 International unit

  • carbohydrates

    16.59 Grams

  • fiber

    4.39 Grams

  • sodium

    389.24 Milligrams

  • fat

    10.58 Grams

  • saturedfat

    1.56 Grams