Ingredients
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4 (4 ounce) skinless mahi-mahi fillets
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1 teaspoon chili powder
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½ teaspoon ground pepper
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1 tablespoon extra-virgin olive oil
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½ teaspoon salt, divided
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1 avocado
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⅓ cup plain whole-milk Greek yogurt
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⅓ cup water
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2 tablespoons lime juice
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6 (6 inch) corn tortillas, warmed
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½ cup jicama matchsticks
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1 red Fresno chile or jalapeño pepper, seeded and sliced
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½ cup loosely packed fresh cilantro leaves
Directions
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Sprinkle fish evenly with chili powder and pepper. Heat oil in a large nonstick or cast-iron skillet over medium-high heat. Add the fish; cook until golden brown and cooked through, about 3 minutes per side. Transfer to a paper-towel-lined plate; sprinkle evenly with 1/4 teaspoon salt. Set aside.
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Place avocado, yogurt, water, lime juice and the remaining 1/4 teaspoon salt in a blender; process until well combined and smooth, about 30 seconds.
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Use a fork to flake the fish into large pieces. Top tortillas with the fish, jicama, the avocado sauce, sliced chile (or jalapeño) and cilantro. Serve immediately.
