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Grilled Fish Tacos

  • 50minutes
  • 318calories

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Source: www.eatingwell.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Adobo-Rubbed Fish

  2. 4 teaspoons chili powder, preferably made with New Mexico or ancho chiles (see Note)

  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. 1/2 teaspoon freshly ground pepper

  10. 2 pounds mahi-mahi or Pacific halibut (see Note),

  11. 1/2-3/4 inch thick, skinned and cut into 4 portions

Instructions Jump to Ingredients ↑

  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.

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