Grilled Fish Tacos

This ad will not print with your recipe

Print Options

Font Size
Include:
Grilled Fish Tacos
Instead of deep-frying the fish for these tacos, we coat the fish with a flavor-packed chili rub and grill it.
active:
20 mins
total:
50 mins
Servings:
6
Grilled Fish Tacos

Ingredients

Chili-Rubbed Fish
Coleslaw

Directions

  • 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.

    Advertisement

  • 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.

Equipment

Grill

Note

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.

Tips

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

Tip

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.

Tips

To oil grill grates, dip a folded paper towel in cooking oil, 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

Serving Size:
2 tacos
Per Serving:
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.
Exchanges:

2 starch, 4 lean meat, 1 1/2 fat
© Copyright 2023 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 01/27/2023
This ad will not print with your recipe
Ads will not print with your recipe Advertisement