6 Servings | Prep Time 18 Min | Cook Time 4 Min
Nestle Recipe
  • 1 avocado, pitted, peeled and diced
  • 2 tablespoons finely diced red onion
  • 3 (12 ounces total) mahi mahi fillets, each cut into 2 long pieces
  • 6 corn tortillas
  • 1 jalapeño, seeded, deveined and finely chopped
  • 1 cup finely shredded red cabbage
  • 2 tablespoons chopped cilantro
  • ½ cup grape tomatoes, quartered
  • ¼ cup finely diced radishes
  • 2 tablespoons extra virgin olive oil, divided
  • 4 tablespoons fresh lemon juice, divided
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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

206.48 cal

  • Total fats (g)

    10.58 Grams

  • Proteins (g)

    12.93 Grams

  • Total Carbs (g)

    16.59 Grams