Mexican Mahi Salad - 21g Carbs

Mexican Mahi Salad - 21g Carbs

1 1/2 Tbsp pureed chipotle peppers in adobo
3 Tbsp olive oil
4 (5 oz) boneless, skinless mahi mahi fillets*
1 qt shredded Napa or Savoy cabbage
1 cup canned black beans, drained and rinsed
1 cup sliced California Ripe Olives
1 cup cherry tomatoes, halved
1 medium avocado, diced
1/3 cup chopped cilantro
1/4 cup chopped green onion
2 Tbsp lime juice
Salt to taste

Whisk together chipotle puree and 1 tablespoon of olive oil. Place mahi mahi fillets in bowl and coat with chili puree. Cover and refrigerate for 30 minutes. In a medium sized mixing bowl, combine cabbage, beans, California Ripe Olives, tomatoes, avocado, cilantro and green onion. Pour in lime juice and remaining olive oil, season with salt to taste and toss to coat. Set aside. Preheat grill to medium-high. Cook mahi fillets for approximately 3 minutes on each side or until cooked through. Serve each on top of a mound of cabbage slaw.

*substitute your favorite meaty white fish if desired
Serves: 4
Nutrition per Serving: 390 Calories, 22g Fat, 105mg Cholesterol, 530mg Sodium, 21g Carbs, 32g Protein, 49% Calories from fat