Mahi Mahi Fish Tacos

In this mahi-mahi fish taco recipe, chili-coated fish gets a lovely crust from the hot pan. The creaminess of the avocado sauce complements the crisp crunch of the jicama, and it's all pulled together in 20 minutes.

Ingredients

  • 4 (4 ounce) skinless mahi-mahi fillets
  • 1 teaspoon chili powder
  • ½ teaspoon ground pepper
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon salt, divided
  • 1 avocado
  • ⅓ cup plain whole-milk greek yogurt
  • ⅓ cup water
  • 2 tablespoons lime juice
  • 6 (6 inch) corn tortillas, warmed
  • ½ cup jicama matchsticks
  • 1 red fresno chile or jalapeño pepper, seeded and sliced
  • ½ cup loosely packed fresh cilantro leaves

Directions

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