Mahi mahi fish tacos with spicy avocado cream from The Skinnytaste Cookbook: Light on Calories, Big on Flavor (page 222) by Gina Homolka and Heather K. Jones

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Notes about this recipe

  • GloriaG on May 06, 2026

    Colorful, tasty & healthy! Made a few modifications - used rockfish since that’s what I had in my freezer. One cup fresh chopped plum tomatoes & 1/2 of a jalapeño instead of the canned Rotel and canned chiles. Made the slaw & avocado cream exactly as written. Loved that the fish was poached not fried. Came together beautifully!! Will do again and try with other kinds of fish, too, including the Mahi it was written for!

  • Rachaelsb on May 04, 2020

    This was delicious. Incredibly fresh and satisfying. A few modifications: Used haddock instead of mahi-mahi. Used chopped cherry tomatoes and didn't use the canned chiles.

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