Prep Time:20 minsCook Time:30 minsTotal Time:50 minsServings:6Yield:6 servings, 2 tacos eachJump to Nutrition Facts
Prep Time:20 minsCook Time:30 minsTotal Time:50 minsServings:6Yield:6 servings, 2 tacos each
Prep Time:20 mins
Prep Time:
20 mins
Cook Time:30 mins
Cook Time:
30 mins
Total Time:50 mins
Total Time:
50 mins
Servings:6
Servings:
6
Yield:6 servings, 2 tacos each
Yield:
6 servings, 2 tacos each
Jump to Nutrition Facts
Jump to recipe
What Type of Fish Is Best?
We recommend lean white fish such as mahi-mahi or Pacific halibut because they are mild in flavor with a firm texture that holds up well to grilling. Make sure the fillets are no more than 1/2 to 3/4 inch thick so they cook quickly.
What’s the Best Way to Grill Fish?
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 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.
How to Cut Cabbage for Coleslaw
In a pinch, you can use packaged shredded cabbage to make coleslaw, but we recommend prepping it yourself. Here’s how to do it:
Carolyn Hodges
Cut the cabbage in half lengthwise through the stem end.
Next, cut each half in half through the stem end (you should have 4 quarters).
Cut off the bottom of each quarter at an angle to remove the core.
Place a cabbage wedge cut-side down on a cutting board and cut lengthwise into very thin strips. For shorter strips, cut the wedge crosswise.
How to Serve Fish Tacos
Cook Mode(Keep screen awake)IngredientsChili-Rubbed Fish4teaspoonschili powder, preferably made with New Mexico or ancho chiles (see Note)2tablespoonslime juice2tablespoonsextra-virgin olive oil1teaspoonground cumin1teaspoononion powder1teaspoongarlic powder1teaspoonsalt½teaspoonfreshly ground pepper2poundsmahi-mahi or Pacific halibut (see Note), 1/2-3/4 inch thick, skinned and cut into 4 portionsColeslaw¼cupreduced-fat sour cream¼cuplow-fat mayonnaise2tablespoonschopped fresh cilantro1teaspoonlime zest2tablespoonslime juice1teaspoonsugar⅛teaspoonsaltFreshly ground pepper3cupsfinely shredded red or green cabbage12corn tortillas, warmed (see Tip)
Cook Mode(Keep screen awake)
Ingredients
Chili-Rubbed Fish
4teaspoonschili powder, preferably made with New Mexico or ancho chiles (see Note)
2tablespoonslime juice
2tablespoonsextra-virgin olive oil
1teaspoonground cumin
1teaspoononion powder
1teaspoongarlic powder
1teaspoonsalt
½teaspoonfreshly ground pepper
2poundsmahi-mahi or Pacific halibut (see Note), 1/2-3/4 inch thick, skinned and cut into 4 portions
Coleslaw
¼cupreduced-fat sour cream
¼cuplow-fat mayonnaise
2tablespoonschopped fresh cilantro
1teaspoonlime zest
1teaspoonsugar
⅛teaspoonsalt
Freshly ground pepper
3cupsfinely shredded red or green cabbage
12corn tortillas, warmed (see Tip)
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.
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.
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.
Mahi-mahi (also called dorado) from the U.S. Atlantic and halibut from the Pacific are both sustainably fished.
Tips
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, 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.
Originally appeared: EatingWell Magazine, May/June 2010; updated October 2022
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Nutrition Facts(per serving)333Calories11gFat30gCarbs31gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
