Broiled Fish Tacos With Avocado Slaw
These fish tacos are delightfully refreshing and come together in 30 minutes or less, which is perfect for a fun weeknight meal.
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Cooking tools:
- Blender
- Food processor
- Oven
- Baking dish
- Skillet
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Tongs
- Spatula
- Spoon
Ingredients
- 3 tbsp. olive oil
- 2 tbsp. Goya Adobo Seasoning
- 1 tsp. chili powder
- 1/2 tsp. ground cumin
- 6 tbsp. lime juice, divided
- 2 (12 oz.) pkgs. frozen mahi-mahi or cod fillets, cut into 12 portions
- 1 medium avocado, diced
- 1/2 cup chopped fresh cilantro
- 1 tsp. minced garlic
- 1 cup nonfat plain Greek yogurt, divided
- 1 (12 oz.) pkg. shredded cabbage or coleslaw mix
- 1 small red onion, thinly sliced
- 24 soft corn tortillas
- sliced fresh jalapeño to serve, if desired
- sliced radish to serve, if desired
- hot sauce to serve, if desired
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