Publix Healhty Value Meal – Mahi Tacos

Scott loves fish, and so I bought some Mahi that was on sale at Publix. I grilled the fillets and made some tacos. My mom has been showering me with many wonderful veggies from her garden, and I have a lot of red cabbage. I bought a bag of coleslaw mix and added some extra red cabbage to make creamy coleslaw to top the tacos. The slaw was really wonderful! I served the tacos with seasonal fruit – oranges and strawberries, and also some black beans and brown rice.

Fish Tacos

1 lb Mahi*

1 Tablespoon Olive oil

1/2 lemon, juiced and zested

1 Teaspoon garlic, minced

Dash of Sea Salt and pepper

6, 6″ tortillas (whole wheat or corn- watch for hydrogenated oils!)

Coleslaw (recipe follows)

Drizzle fish with olive oil and lemon juice. Sprinkle with salt and pepper and gently rub in lemon zest and garlic. Grill over low heat about 8-10 minutes. Flake fish into bite-sized pieces. Place in tortillas and top with slaw.


2 cups bagged coleslaw mix*

1/4 cup greek yogurt

2 Tablespoons Olive Oil Based Mayo

2 Tablespoons Apple Cider Vinegar

Salt and Pepper to taste

Mix yogurt, mayo, vinegar, and s&p together in a medium bowl. Place coleslaw in dressing mixture and stir to coat. This gets better as it sits so make it the morning of or even the day before.

*These items are on sale at Publix.

What do you do with the leftover bag of slaw? I love to add it to a bed of spinach and add chicken or turkey. It adds a wonderful crunch and it makes it SO easy to make a quick salad!

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