Prep: 20 minutes
Cook: 8 minutes • Serves: 4
1/4 cup PICS sour cream
2 tablespoons fresh lime juice plus additional wedges for garnish (optional)
1/4 teaspoon kosher salt
1/4 teaspoon lime zest
1 pound mahi-mahi fillets, cut lengthwise in half then crosswise in half
2 tablespoons Cajun seasoning
1 tablespoon PICS olive oil
8 (6-inch) PICS corn tortillas
2 green onions, thinly sliced
1 avocado, peeled, pitted and thinly sliced
1 small yellow bell pepper, thinly sliced
1 cup thinly sliced red cabbage
2 tablespoons fresh cilantro leaves
1.In blender, purée mango, sour cream, lime juice, salt and lime zest on high until smooth. Makes about 1/2 cup.
2.Sprinkle mahi-mahi with seasoning. In large nonstick skillet, heat oil over medium-high heat; add mahi-mahi and cook 4 minutes or until internal temperature reaches 145°, turning once.
3.In batches, on griddle or in large skillet, heat tortillas over medium-high heat 4 minutes or until lightly browned, turning once.
4.Serve mahi-mahi in tortillas topped with onions, avocado, pepper, cabbage, cilantro and Mango-Lime Crema; garnish with lime wedges, if desired.
Approximate nutritional values per serving (2 tacos):
378 Calories, 16g Fat (3g Saturated), 98mg Cholesterol,
446mg Sodium, 33g Carbohydrates, 8g Fiber, 28g Protein