Recipe

Grilled Fish Tacos

By: 

Recipe Information

Total Time: 50 minutes
Servings: 6, 2 tacos each

Tasty grilled fish tacos made with adobo-rubbed fish and topped with a light coleslaw.

Ingredients

Adobo-Rubbed Fish

  • 4 teaspoons chili powder, preferably made with New Mexico or ancho chiles (see Note)
  • 2 tablespoons lime juice
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 pounds mahi-mahi or Pacific halibut (see Note), 1/2-3/4 inch thick, skinned and cut into 4 portions

Coleslaw

  • 1/4 cup reduced-fat sour cream
  • 1/4 cup low-fat mayonnaise
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon lime zest
  • 2 tablespoons lime juice
  • 1 teaspoon sugar
  • 1/8 teaspoon salt
  • Freshly ground pepper to taste
  • 3 cups finely shredded red or green cabbage
  • 12 corn tortillas, warmed (see Tip)

Preparation

  1. To prepare fish: Combine chili powder, lime juice, oil, cumin, onion powder, garlic power, salt and pepper in a small bowl. Rub adobo rub all over fish. Let stand 20 to 30 minutes for the fish to absorb the flavor.
  2. To prepare coleslaw: Combine sour cream, mayonnaise, cilantro, lime zest, lime juice, sugar, salt and pepper in a medium bowl; mix until smooth and creamy. Add cabbage and toss to combine. Refrigerate until ready to use.
  3. Preheat grill to medium-high.
  4. Oil the grill rack (see Tip) or use a grilling basket. Grill the fish until it is cooked through and easily flakes with a fork, 3 to 5 minutes per side. Transfer the fish to a platter and separate into large chunks.
  5. Serve the tacos family-style by passing the fish, tortillas, coleslaw and taco garnishes separately.

Nutritional Information

319 calories, 9 g. fat, 110 mg. cholesterol, 702 mg. sodium, 29 g. carbohydrate, 5 g. fiber, 31 g. protein, 1 mg. added sugars