Name: Fish Tacos with Avocado Radish Salsa and Pickled Cabbage
Prep time: 18 s
Cook time: 4 s
Total time: 82 s
Yield: 6
Cuisine: mexicano
Ingredients: 3 (12 ounces total) mahi mahi filletseach cut into 2 long pieces; 4 tablespoons fresh lemon juicedivided; 2 tablespoons extra virgin olive oildivided; 2 teaspoons Maggi® Granulated Chicken Flavor Bouillondivided; 1 avocadopittedpeeled and diced; ½ cup grape tomatoesquartered; ¼ cup finely diced radishes; 1 jalapeñoseededdeveined and finely chopped; 2 tablespoons chopped cilantro; 2 tablespoons finely diced red onion; 1 cup finely shredded red cabbage; 6 corn tortillas

Make It

Step 1

Place fish in large, heavy-duty resealable plastic bag. Add 2 tablespoons lemon juice, 1 tablespoon oil and 1 teaspoon bouillon. Seal bag; shake gently to coat fish in marinade.

Step 2

Place avocado, tomatoes, radishes, jalapeño, cilantro, onion, 1 tablespoon lemon juice and remaining teaspoon bouillon in small bowl; stir well.

Step 3

Combine cabbage and remaining tablespoon lemon juice in small bowl; season with salt. Set aside.

Step 4

Heat remaining tablespoon oil in large skillet over medium heat. Cook fish, turning halfway through, for 4 to 6 minutes or until fish flakes easily when tested with a fork. Be careful to not overcook.