To make the sauce, whisk all ingredients together in a small bowl. The consistency of the sauce should be relatively thin, to drizzle over the top of the tacos, adding more milk if it isn’t thin enough. Set aside.
Heat a large pan over medium heat. Season both sides of each fillet with cumin and pepper. Add the oil to the hot pan, and when the oil is hot add the fillets, two at a time. Cook each side about 3 to 4 minutes, or until each side is seared and the center of the fish is no longer transparent. Remove from the pan, and drain on paper towels. Repeat with the other two fillets.
In a separate bowl, toss the cabbage with the vinegar. With two forks, break apart each fillet into two pieces. Warm the tortillas in a flat pan on low heat, then place a couple of pieces of fish in each tortilla, top with the cabbage mixture, avocado, and chopped tomato, and then drizzle with sauce. Fold tortilla over and serve.
RECIPE TIP • Substitute any dense fish, including salmon, for the mahi mahi.
Snyder, Mariza; Clum, Lauren; Zulaica, Anna V. (2012-03-13). The DASH Diet Cookbook: Quick and Delicious Recipes for Losing Weight, Preventing Diabetes, and Lowering Blood Pressure (p. 148). Ulysses Press. Kindle Edition.
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|Serving Size: 1 Serving (316g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 180 (70%)|
|Amt Per Serving||% DV|
|Total Fat 20g||27 %|
|Saturated Fat 2.9g||14 %|
|Monounsaturated Fat 13.5g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 0.2mg||0 %|
|Sodium 45.5mg||2 %|
|Potassium 963.2mg||25 %|
|Total Carbohydrate 19.8g||6 %|
|Dietary Fiber 9.7g||39 %|
|Sugars, other 10.1g|
|Protein 4.8g||7 %|
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Calories per serving: 257
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