Broiled Mahi-Mahi Fish Tacos with a Cilantro, Avocado Cream Sauce and Broccoli Slaw

To speed the preparation of the broccoli slaw it is quicker to buy a bag of broccoli slaw from the grocery store. Combine bag of broccoli slaw with 1/2 cup dried cranberries, 1/4 cup roasted almonds, 1 diced granny smith apple, and a 1/2 cup of your favorite low fat dressing. Mix well and put into the refrigerator.

For the avocado, cilantro cream sauce take 1 avocado, remove the pit and peel. Chop into chucks and put into blender or silver bullet add 1/4 cup minced cilantro, 1/3 cup fat free sour cream, and a splash of fat free milk. Purée, If sauce is still to thick continue to add milk to achieve correct consistancy. Put in a serving dish and put in refrigerator.

Turn the oven on broil and set on high.

Take the Mahi-Mahi rub with olive oil (or spray the fish with olive oil Pam to keep your hands clean). Sprinkle with sea salt and white pepper. Place into a cooking dish and squeeze a lemon on to the fish.*Squeeze through a fine strainer to avoid lemon seeds on the fish.

When oven is heated put the fish in. Cook each side about 5 minutes. *Time will vary depending on how close the fish is to the broiler and how thick the fish is cut, the given time is for a 1/2 " piece of fish.

While the fish is cooking take a purple head of cabbage and cut into quarters, shred 1 quarter for use on the tacos. Place a skillet on the stove and warm the corn tortillas. *Put the warmed tortillas in the fold of a clean dish towel to keep warm.

Portions:

Male: For the taco place 2oz fish on each corn tortilla; make three tacos, add 1/4 cup cabbage to each taco, 1-2 tbsp cream sauce and 1 cup of broccoli slaw on the side.

Female: For the taco place 2oz fish on each corn tortilla; make two tacos, add 1/4 cup cabbage to each taco, 1-2 tbsp cream sauce and 1 cup of broccoli slaw on the side.

Enjoy!
~Mario