Baja Fish Tacos with Cabbage Slaw
- 2 tablespoons taco seasoning
- 1 tablespoon fresh orange juice
- 1 tablespoon fresh lime juice
- 1 pound mahi mahi fillets, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 2 cups shredded green cabbage
- ½ cup chopped green onions
- ½ cup sour cream
- 8 (6-inch) corn tortillas
- 8 lime wedges (as garnish)
- Combine taco seasoning, orange juice and lime juice in a medium-sized bowl.
- Add fish; toss to coat.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add fish and sauté 5 minutes or until fish is fully cooked through.
- In a medium-sized bowl, combine cabbage, onions, and sour cream. Warm tortillas according to package directions; spoon about 1/4 cup cabbage mixture down the center of each tortilla.
- Divide fish evenly among tortillas and fold in half. Serve with lime wedges.
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