Easy Mahi Mahi Fish Tacos

Season mahi mahi lightly with adobo seasoning and 1 dash of lime juice.

For the pico de gallo: Mix tomato, red onion, cilantro, scallions, and 2 tablespoons lime juice together in a bowl. Set aside.

Lightly spray a nonstick skillet with cooking spray; heat on medium-high heat and cook mahi mahi until golden brown, about 2 minutes per side. Reduce heat to low; cook, covered, until fish flakes easily with a fork, about 10 minutes.

Place corn tortillas between damp paper towels; microwave until heated through, 30 seconds to 1 minute.

Place 1/2 of each mahi mahi fillet on a tortilla. Top each with 2 slices avocado and 1 scoop of pico de gallo.