1 tablespoon ancho chili powder
1 tablespoon chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon dried Mexican oregano
1 teaspoon smoked paprika
1 teaspoon celery salt
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 1/2 pounds mahi mahi
1 tablespoon canola oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
12 corn tortillas, warmed
Shredded red and green cabbage, for serving
Nonfat Greek yogurt, for serving
Lime wedges, for serving
Hot sauce, for serving
Use the taco seasoning immediately, or store in an airtight container at room temperature for up to 6 months.
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