Recipe Background
Everything about Healthy Fish Tacos screams fantastic flavors. The fish itself gets a rub of spicy, zesty chili flavors to really bring out both the savory and sweet sides of the mahi-mahi. Grilled to medium-rare and then paired with a vibrant, tangy, and creamy coleslaw with plenty of bright lime notes all atop a tortilla... now that's the way to do it. There's so much deliciousness in each bite of Healthy Fish Tacos you might just forget that they're healthy! And that's just the way we all like it!
Everything about Healthy Fish Tacos screams fantastic flavors. The fish itself gets a rub of spicy, zesty chili flavors to really bring out both the savory and sweet sides of the mahi-mahi. Grilled to medium-rare and then paired with a vibrant, tangy, and creamy coleslaw with plenty of bright lime notes all atop a tortilla... now that's the way to do it. There's so much deliciousness in each bite of Healthy Fish Tacos you might just forget that they're healthy! And that's just the way we all like it!
Ingredients
For the fish tacos:
- 4 teaspoons chili powder
- 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 skinned, pounded to 1/2-3/4-inch thickness, and cut into 4 portions
- 12 tortillas warmed
For the coleslaw:
- 1/4 cup reduced-fat sour cream
- 1/4 cup low-fat mayonnaise
- 2 tablespoons fresh cilantro chopped
- 1 teaspoon lime zest
- 2 tablespoons lime juice
- 1 teaspoon sugar
- 1/8 teaspoon salt
- freshly ground pepper to taste
- 3 cups red or green cabbage finely shredded
Directions
- Combine the chili powder, the lime juice, the oil, the cumin, the onion powder, the garlic powder, the salt, and the pepper in a small bowl.
- Rub the chili mixture all over the fish and let it stand so the fish can absorb the flavor, about 20-30 minutes.
- Combine the sour cream, the mayonnaise, the cilantro, the lime zest, the lime juice, the sugar, the salt, and the pepper in a medium bowl and mix until it is smooth and creamy.
- Add the cabbage to the sour cream mixture and toss to combine. Refrigerate it until ready to use.
- Oil the grill grates.
- Preheat the grill to medium-high.
- Grill the fish until it reaches the internal temperature of at least 137 degrees F and it easily flakes with a fork, about 3-5 minutes per side.
- Transfer the fish to a platter and separate it into large chunks.
- Serve the fish and the coleslaw in the tortillas.
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