Mindful Sodexo 
Grilled mahi mahi with tri-color quinoa slaw, ancho lime crema, fresh cilantro and avocado served on corn tortillas
Nutrition Facts:
Calories: 320, Carbs: 33g, Protein: 21g, Fat: 11g, Sat. Fat: 2g, Cholesterol: 90mg, Sodium: 320mg, Fiber: 5g
Prep Time: 15 to 20 minutes Cook time: 15 to 20 minutes Yield: 8 tacos Difficulty level: Easy Serving Size: 4 servings; 2 tacos per serving
Baja Fish & Quinoa Tacos
Ingredients
Prepare
Baja Fish & Quinoa Tacos
- 8 (6-inch) corn tortillas
- 1 1/2 cups Quinoa Cabbage Slaw
- 8 Seared Mahi Mahi strips
- 1/2 cup Pickled Red Onion
- 4 teaspoons Chipotle Lime Crema
- Half of a ripe avocado, cut into 8 thin slices
- 1. Warm the tortillas in a skillet or in the microwave for a few seconds until pliable.
- 2. Place 3 tablespoons of quinoa cabbage slaw in the center of each tortilla. Top the slaw with one strip of grilled mahi mahi.
- 3. Garnish each taco with 1 tablespoon pickled red onion, 1 slice avocado and 1/2 teaspoon ancho lime crema and enjoy immediately!
Pickled Red Onion
- 1/2 cup thinly sliced red onions
- 1/8 teaspoon kosher salt
- 1/8 teaspoon dried oregano
- 2 teaspoons white vinegar
- 4 teaspoons lime juice
- 1. Place the onions in a small nonreactive bowl. Add the salt and oregano. Toss gently to evenly coat the onions.
- 2. Pour the vinegar and lime juice over the onion mixture. Cover and place in the refrigerator for at least 24 hours to marinate. Drain and discard excess marinade when ready to use.
Chipotle Lime Crema
- 3 tablespoons light mayonnaise
- 3 tablespoons light sour cream
- 2 teaspoons lime juice
- 1/2 teaspoon finely chopped canned chipotles or 1/4 teaspoon ground chipotle powder 2 teaspoons chopped cilantro
- 1/16 teaspoon kosher salt
- 1. Combine all ingredients together in a small bowl and mix until well combined. Cover and keep in the refrigerator until ready to use.
Quinoa Cabbage Slaw
- 1 cup cooked and cooled quinoa
- 1/3 cup Chipotle Lime Crema
- 1 cup shredded cabbage
- 1. Combine all ingredients together in a medium bowl and mix until well combined. Cover and keep in the refrigerator until ready to use.
Seared Mahi Mahi
- 12 ounces mahi mahi, cut into 8 strips
- 2 teaspoons olive oil
- 3/4 teaspoon Old Bay seasoning
- 1. Brush the mahi mahi strips with olive oil and sprinkle with Old Bay seasoning.
- 2. Preheat a skillet over medium heat and cook the seasoned fish for 2 to 3 minutes to sear, then flip the pieces over once and cook for an additional 2 to 3 minutes until well seared and with a minimum internal temperature of 145 degrees Fahrenheit. Keep warm until ready to use.
Chef Tips:
- If you want spicy pickled onions, try adding a habanero or serrano chile in with the pickling liquid!
