Dinner
Grilled Fish Tacos
Spiced fillets of mahi-mahi or halibut soak up a lively chili-lime marinade, then grill to tender flakes that melt against warm tortillas. A cool cilantro-lime slaw made with sour cream and mayonnaise adds creamy crunch in every bite.
- Total
- 30 min
- Prep
- 20 min
- Cook
- 10 min
- Serves
- 6
Nutrition per Serving
- Calories
- 333
- Protein
- 31g
- Carbs
- 30g
- Fat
- 11g
- Fiber
- 5g
- Sugar
- 3g
- Sodium
- 735mg
Ingredients
- 4 tsp chili powder, preferably made with New Mexico or ancho chiles (see Note)
- 2 tbsp lime juice
- 2 tbsp extra-virgin olive oil
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp freshly ground pepper
- 2 lb mahi-mahi or Pacific halibut (see Note), 1/2-3/4 inch thick, skinned and cut into 4 portions
- 1/4 cup reduced-fat sour cream
- 1/4 cup low-fat mayonnaise
- 2 tbsp chopped fresh cilantro
- 1 tsp lime zest
- 2 tbsp lime juice
- 1 tsp sugar
- 1/8 tsp salt
- Freshly ground pepper
- 3 cup finely shredded red or green cabbage
- 12 corn tortillas, warmed (see Tip)
Instructions
- To prepare fish: Combine chili powder, lime juice, oil, cumin, onion powder, garlic powder, salt and pepper in a small bowl. Rub chili rub all over fish. Let stand 20 to 30 minutes for the fish to absorb the flavor.
- 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.
- Preheat grill to medium-high.
- Oil the grill grates (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.
- Serve the tacos family-style by passing the fish, coleslaw and tortillas on the table.