The last time I made Fish Tacos for the blog, I received quite a few great comments, but some of them were chastising me for beer battering and frying up the fish. While it was fantastically delicious, it really wasn’t all that healthy. This time, I’ve grilled the fish.
In addition, I added to the recipe below in several important ways. First, I added slices of avocado. I’m a big fan and the creaminess worked very well with the flavors of the taco. The second addition was cotija cheese. I had purchased it for a previous recipe (and accidentally forgot to use it). The cheese is salty. I mean, really salty. When taken in a bite by itself, I didn’t like it. Hoping it would work with the flavors of the dish, I tried it shredded/crumbled on the top. It was a great addition.
Quite a few ingredients.
Marinating the fish.
Getting the spices ready for the slaw.
Easy slaw.
Grilling the fish. I used the Foreman vs my outdoor grill because I was concerned that the fish would break apart and fall through. It is a pretty sturdy fish and held perfectly until I broke it with a fork, so my fears were likely unfounded.
I put down some slaw. Added fish and then a little more slaw.
Lined up and ready for devouring.
Grilled Fish Tacos
Prep Time: 30 minutes | Cook Time: 50 minutes | Makes: 6 , 2 tacos each
Ingredients:
- 4 teaspoons chili powder, preferably made with New Mexico or ancho chiles (see Note)
- 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
- 1/2 teaspoon freshly ground pepper
- 2 pounds 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 tablespoons chopped fresh cilantro
- 1 teaspoon lime zest
- 2 tablespoons lime juice
- 1 teaspoon sugar
- 1/8 teaspoon salt
- Freshly ground pepper to taste
- 3 cups finely shredded red or green cabbage
- 12 corn tortillas, warmed (see Tip)
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 (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.
Nutritional Info:
318 calories; 9 g fat (2 g sat, 5 g mono); 110 mg cholesterol; 29 g carbohydrates; 1 g added sugars; 31 g protein; 5 g fiber; 714 mg sodium; 829 mg potassium.
Source: http://mobile.eatingwell.com/recipes/grilled_fish_tacos.html
Rantings of an Amateur Chef 
Thanks for developing these “healthified” tacos! Whenever I go out to eat, I always keep an eye out for fish tacos, but unfortunately, restaurants usually fry the fish. These look like keepers, though. 🙂
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No one lives forever. Might as well enjoy our time here with good food, beer batter and fry away !
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@Carrie …. meant that for comment to article not directed at to your comment.
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You know whenever I run out of ideas of what to cook, I find that I can always count on your blog to aid me. Thanks so much for sharing your wonderful recipes.
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Reblogged this on From the mind of Lois… and commented:
Had to repost this since I’ve taken on a new way of eating. Looks yummy, can’t wait to try it! Thanks to Rantings of an Amateur Chef!
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I’m sure these taste good although beer batter is fantastic 🙂
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I usually broil the fish after sprinkling it with S&P,cumin and chiili powder, but I’m going to try it your way. One question: Do you serve the coleslaw on the taco or on the side?
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On the taco.
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These look delicious. Even my finicky kids want to try these.
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I didn’t see the first fish taco, I am sure they both looked as good. My husband has made on, but they call it a po’ boy. Tasty
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These look delicious!!!
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One of my favorite things to eat. I wonder—don’t you think the flavors will carry without the splenda? Have you ever tried it without it?
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There’s no need to add sugar if you don’t want to.. the mayo and sour cream probably have enough flavor to balance the acidity of lime. I’d sub those ingredients with a dash of red wine vinegar and make that slaw into a spicy pico de gallo with tomatoes and jalepeños and white onion. If you grill the fish whole, it will be easy to flake off portions, too. We do this dish a lot in summer 😉 yum!
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Okay Patrick Joe you are on! This weekend Kaia is coming home with her family and Kevin will be he too. I have made fish tacos before and have not really compared your recipe yet but I will do yours this weekend. Then we will give you feedback…as “all of our adult life Arizonan (Gary &I)” and four native born and raised along with a native of New Mexico we will weigh in on you tacos. We are trusting your California born genes will do you proud.
Aunt Noreen
Kaia makes her own tortillas….and some mean street chicken street tacos.
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Hmmmmmmm….Not sure this is the best recipe for a Bobby Flay style throwdown. Esp for a family that has lived on Southwestern cuisine, but OK. Let’s get it on. If you use the cotija, don’t use too much as it will really throw off the taste to the salty. I think Kaia needs to guest post those tortillas and street chicken tacos!
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