Ingredients
1½ tsp. smoked paprika
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. salt
1 tsp. ground cumin
¼ tsp. chili powder
1½ tsp. dark brown sugar
1½ lbs. mahi-mahi fillets
1 Tbsp. grapeseed oil
8 (6-inch) whole wheat tortillas
1 cup tricolor coleslaw
Pico de gallo
Lime wedges
Fresh cilantro
Directions
Combine all seasonings and sugar in small bowl. Sprinkle evenly over both sides of fish fillets.
Heat oil in large skillet over medium-high heat. Cook fish for 2-3 minutes per side until cooked through (145° F). Set aside.
Heat tortillas on both sides in skillet until lightly charred. Assemble tacos with coleslaw, bite-sized pieces of fish and pico de gallo. Garnish with lime wedges and cilantro.
Serves 4