Instead of deep-frying the fish for these fish tacos, we coat the fish with a flavor-packed chile rub and grill it instead. Make sure the fillets are no more than 1/2 to 3/4 inch thick so they cook quickly. Sometimes flipping fish on the grill can be tricky since the fish can stick to the grill or fall apart. The solution is to invest in a grill basket that easily holds 4 to 6 fish fillets and secures the fish in the basket for easy flipping. If you don’t have a grilling basket, make sure the grill is hot and well oiled before adding the fish.
Grilled Fish Tacos
WRITTEN BY:
Eileen
SERVES:
Serves 6
NUTRITION:
Low-Calorie, Gluten-Free, Healthy Aging, Healthy Immunity, Low Added Sugars
DIFFICULTY
Easy
TIME
30 Minutes minutes
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Method
1.
To prepare fish: Combine chili powder, lime juice, oil, cumin, onion powder, garlic powder, 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.
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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.
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3.
Preheat grill to medium-high.
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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.
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5.
Serve the tacos family-style by passing the fish, tortillas, coleslaw and taco garnishes separately.
Shopping List
Ingredients
1.
Adobo-Rubbed Fish
2.
4 teaspoons chili powder, preferably made with New Mexico or ancho chiles
3.
2 tablespoons lime juice
4.
2 tablespoons extra-virgin olive oil
5.
1 teaspoon ground cumin
6.
1 teaspoon onion powder
7.
1 teaspoon garlic powder
8.
1 teaspoon salt
9.
½ teaspoon freshly ground pepper
10.
2 pounds mahi-mahi or Pacific halibut, 1/2-3/4 inch thick, skinned and cut into 4 portions
11.
Coleslaw
12.
¼ cup reduced-fat sour cream
13.
¼ cup low-fat mayonnaise
14.
2 tablespoons chopped fresh cilantro
15.
1 teaspoon lime zest
16.
2 tablespoons lime juice
17.
1 teaspoon sugar
18.
⅛ teaspoon salt
19.
Freshly ground pepper
20.
3 cups finely shredded red or green cabbage
21.
12 corn tortillas, warmed
