Grilled Fish Tacos

High Protein Diabetes-Friendly No Shellfish Nut-Free Gluten-Free Mexican Seafood Dinner

Grilled Fish Tacos

High Protein Diabetes-Friendly No Shellfish Nut-Free Gluten-Free Mexican Seafood Dinner
12 tacos
Prep time: 30 minutes
Total time: 50 minutes

Description

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.

Directions

  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 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.

Tips

  • Tip: To warm corn tortillas, wrap a stack of tortillas in barely damp paper towels; microwave on High for 30 to 45 seconds. Or wrap stacks of 4 tortillas in foil; place in a 375°F oven for 10 to 15 minutes. Wrap tortillas in a clean towel to keep warm.
  • Tip: Mildly spicy dried chiles, such as ancho or New Mexico, add moderate heat and rich flavor to Mexican sauces like mole. Chili powder made from these chiles has more flavor than American-style blends.
  • To make ahead: Prepare coleslaw (Step 2) up to 4 hours ahead.
© Meredith Operations Corporation. All rights reserved. Used with permission.

Nutrition Per Serving

  • Calories333 cal
  • Total Fat10.5 g
  • Saturated Fat2.2 g
  • Cholesterol0 mg
  • Sodium735 mg
  • Carbohydrate Total29.6 g
  • Protein31 g
  • Phosphorus391 mg
  • Potassium831 mg
  • Fiber4.9 g
  • Calcium100 mg

Ingredients

Adobo-Rubbed Fish

  • 4 teaspoons chili powder, preferably made with New Mexico or ancho chiles
  • 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
  • ½ teaspoon freshly ground pepper
  • 2 pounds mahi-mahi, or Pacific halibut, 1/2-3/4 inch thick, skinned and cut into 4 portions

Coleslaw

  • ¼ cup reduced-fat sour cream
  • ¼ cup low-fat mayonnaise
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon lime zest
  • 2 tablespoons lime juice
  • 1 teaspoon sugar
  • ⅛ teaspoon salt
  • Ground pepper, to taste
  • 3 cups finely shredded red or green cabbage
  • 12 corn tortillas, warmed

Ingredients

Adobo-Rubbed Fish

  • 4 teaspoons chili powder, preferably made with New Mexico or ancho chiles
  • 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
  • ½ teaspoon freshly ground pepper
  • 2 pounds mahi-mahi, or Pacific halibut, 1/2-3/4 inch thick, skinned and cut into 4 portions

Coleslaw

  • ¼ cup reduced-fat sour cream
  • ¼ cup low-fat mayonnaise
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon lime zest
  • 2 tablespoons lime juice
  • 1 teaspoon sugar
  • ⅛ teaspoon salt
  • Ground pepper, to taste
  • 3 cups finely shredded red or green cabbage
  • 12 corn tortillas, warmed

Adobo-Rubbed Fish

  • 4 teaspoons chili powder, preferably made with New Mexico or ancho chiles
  • 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
  • ½ teaspoon freshly ground pepper
  • 2 pounds mahi-mahi, or Pacific halibut, 1/2-3/4 inch thick, skinned and cut into 4 portions

Coleslaw

  • ¼ cup reduced-fat sour cream
  • ¼ cup low-fat mayonnaise
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon lime zest
  • 2 tablespoons lime juice
  • 1 teaspoon sugar
  • ⅛ teaspoon salt
  • Ground pepper, to taste
  • 3 cups finely shredded red or green cabbage
  • 12 corn tortillas, warmed

Description

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.

Directions

  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 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.

Tips

  • Tip: To warm corn tortillas, wrap a stack of tortillas in barely damp paper towels; microwave on High for 30 to 45 seconds. Or wrap stacks of 4 tortillas in foil; place in a 375°F oven for 10 to 15 minutes. Wrap tortillas in a clean towel to keep warm.
  • Tip: Mildly spicy dried chiles, such as ancho or New Mexico, add moderate heat and rich flavor to Mexican sauces like mole. Chili powder made from these chiles has more flavor than American-style blends.
  • To make ahead: Prepare coleslaw (Step 2) up to 4 hours ahead.
© Meredith Operations Corporation. All rights reserved. Used with permission.