Start to finish: 30 minutes. Servings: 4.
Ingredients
1 avocado, pit and skin removed
1 small tomato, cored and chopped
1 tablespoon chopped fresh cilantro
1/2 teaspoon hot sauce (more or less to taste)
Juice of 1/2 lime
Salt and ground black pepper, to taste
1/2 cup cornmeal
1/4 cup all-purpose flour
Pinch chili powder
1/8 teaspoon garlic powder
1/4 cup milk
1 pound mahi mahi (or other firm-fleshed fish)
4 large flour tortillas
1/4 head iceberg lettuce, finely chopped
1/2 cup tomato salsa, for serving
Directions
Lightly coat the grill grate with oil or cooking spray. Heat grill to medium-high.
In a small bowl, combine avocado flesh, tomato, cilantro and hot sauce. Mash with a fork until well mixed. Add lime juice, mix well, then season with salt and pepper. Cover and refrigerate.
In a shallow bowl, combine cornmeal, flour, chili powder and garlic powder. Add 1/4 teaspoon each of salt and pepper, then mix well. Place the mix in a second shallow bowl.
Cut fish into 1-inch-wide strips. One at a time, place each piece in milk, turning to wet both sides. Dredge each piece through cornmeal mixture, turning to evenly coat all sides.
Carefully place breaded fish on one side of grill. Close grill and cook for 5 minutes.
Recoat the other side of the grill with oil or cooking spray.
Use a spatula to transfer fish to the other side of the grill, turning them to cook on the other side. Cook for another 5 minutes, or until cooked through.
Transfer fish to a plate, then place tortillas on grill to just warm, about 20 seconds.
Arrange each tortilla on a serving plate and top with lettuce, 2 or 3 pieces of fish, guacamole and a bit of salsa.
Nutrition information per serving: 833 calories; 219 calories from fat; 24 g fat (5 g saturated; 0 g trans fats); 166 mg cholesterol; 96 g carbohydrate; 56 g protein; 12 g fiber; 1,389 mg sodium.
