- Special Pricing
Instead of deep-frying the fish for these fish tacos, we coat the fish with a flavor-packed chili rub and grill it instead. 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 well oiled before adding the fish.
Make Ahead Tip: Prepare coleslaw (Step 2) up to 4 hours ahead.
- For Adobo-Rubbed Fish:
- 4 teaspoons chili powder, preferably made with New Mexico or ancho chilies (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 to 3/4-inch thick, skinned and cut into 4 portions
- For Coleslaw:
- 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)
- Notes: Mahi-mahi (also called dorado) from the U.S. Atlantic and halibut from the Pacific are both sustainably fished and considered best choices for the environment. For more information, go to seafoodwatch.org.
- Mildly spicy dried chilies, such as ancho or New Mexico, add moderate heat and rich flavor to Mexican sauces like mole. Chili powder made from these chilies has more flavor than American-style blends.
- Tips: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
- 2 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 prepare the fish: Combine the chili powder, lime juice, oil, cumin, onion powder, garlic power, salt and pepper in a small bowl. Rub the adobo rub all over the fish. Let stand 20 to 30 minutes for the fish to absorb the flavor.
To prepare the coleslaw: Combine the sour cream, mayonnaise, cilantro, lime zest, lime juice, sugar, salt and pepper in a medium bowl; mix until smooth and creamy. Add the cabbage and toss to combine. Refrigerate until ready to use.
Preheat a grill to medium-high.
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.
Serve the tacos family-style by passing the fish, tortillas, coleslaw and taco garnishes separately.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
319 calories; 9g total fat; 2g total saturated fat; 110mg cholesterol; 702mg sodium; 29g carbohydrates; 5g fiber; 31g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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