Ingredients

• 1 teaspoon adobo seasoning
• 4 filletss mahi mahi , 3 ounce
• 1 dash lime juice
• 1 medium tomato , diced
• 0.5 reds onion , chopped
• 1 cup chopped fresh cilantro
• 2 scallions , thinly sliced
• 2 tablespoons lime juice
• cooking spray
• 8 corns tortillas , 6 inch
• 1 avocado , sliced

Instructions

1. 1 Season mahi mahi lightly with adobo seasoning and 1 dash of lime juice.
2. 2 For the pico de gallo: Mix tomato, red onion, cilantro, scallions, and 2 tablespoons lime juice together in a bowl. Set aside.
3. 3 Lightly spray a nonstick skillet with cooking spray; heat on medium-high heat and cook mahi mahi until golden brown, about 2 minutes per side. Reduce heat to low; cook, covered, until fish flakes easily with a fork, about 10 minutes.
4. 4 Place corn tortillas between damp paper towels; microwave until heated through, 30 seconds to 1 minute.
5. 5 Place 1/2 of each mahi mahi fillet on a tortilla. Top each with 2 slices avocado and 1 scoop of pico de gallo.

Nutrition per serving