Rating: 4.5 stars
12 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Instead of deep-frying the fish for these fish tacos, we coat the fish with a flavor-packed chile rub and grill it instead.

EatingWell Magazine, May/June 2010


Read the full recipe after the video.

Recipe Summary

20 mins
50 mins

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 the grates are well-oiled before adding the fish.


Adobo-Rubbed Fish


Instructions Checklist
  • 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.

  • 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.




Mildly spicy dried chiles, such as ancho or New Mexico, add moderate heat and rich flavor to dishes. Look for whole dried chiles in the produce section of large supermarkets and New Mexico or ancho chili powder in the spice section of large supermarkets or online.

Mahi-mahi (also called dorado) from the U.S. Atlantic and halibut from the Pacific are both sustainably fished.


Two ways to warm corn tortillas: (1) Microwave: Wrap stacks of up to 12 tortillas in barely damp paper towels; microwave on High for 30 to 45 seconds. Wrap tortillas in a clean towel to keep warm. (2) Oven: Wrap stacks of 6 tortillas in foil; place in a 375°F oven for 10 to 15 minutes. Wrap tortillas in a clean towel to keep warm.

To oil grill grates, oil a folded paper towel, hold it with tongs and rub it over the grates. Do not use cooking spray on a hot grill.

To make ahead

Prepare coleslaw (Step 2) up to 4 hours ahead.

Nutrition Facts

2 tacos
333 calories; protein 31g; carbohydrates 29.6g; dietary fiber 4.9g; sugars 3g; fat 10.5g; saturated fat 2.2g; cholesterol 113mg; vitamin a iu 893.5IU; vitamin c 16.6mg; folate 28.2mcg; calcium 99.7mg; iron 2.9mg; magnesium 87.9mg; potassium 831mg; sodium 735mg; thiamin 0.1mg; added sugar 1g.

2 starch, 4 lean meat, 1 1/2 fat