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grilled fish tacos

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BBQ & Grill

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.

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
  • ½ 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
  • ¼ cup reduced-fat sour cream
  • ¼ cup low-fat mayonnaise
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon lime zest
  • 2 tablespoons lime juice
  • 1 teaspoon sugar
  • ⅛ teaspoon salt
  • freshly ground pepper
  • 3 cups finely shredded red or green cabbage
  • 12 medium corn tortillas, warmed (see tip)

Directions:

  1. 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.
  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 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.
  5. Serve the tacos family-style by passing the fish, coleslaw and tortillas on the table.

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