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–+ servings
Grilled Fish Tacos

Savory Grilled Fish Tacos with Crunchy Slaw and Chipotle Sauce

These Grilled Fish Tacos are a healthy and delicious meal option that will wow your dinner guests.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 20 minutes
Total Time 55 minutes
Servings: 4 tacos
Course: Lunch
Cuisine: Mexican
Calories: 490
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 1 lb White Fish (ling, mahi-mahi, or whiting)
  • ½ tbsp Lime Juice Juice of half a lime
  • ½ tbsp Olive Oil
  • ⅔ tsp Salt Adjust according to taste preferences
  • 1.5 tsp Cumin Powder
  • 1.5 tsp Smoked Paprika
  • ¼ tsp Cayenne Pepper or Chili Powder Adjust to heat level
  • 1 tsp Dried Oregano Can swap for Italian seasoning
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
For the Cabbage Slaw
  • ¼ head Red Cabbage Thinly shredded
  • ½ Red Onion Thinly sliced
  • 1 tsp White Sugar or Honey Agave nectar is a substitute
  • ½ tsp Ground Coriander Seed Optional
For the Chipotle Sauce
  • 1 tbsp Chipotle in Adobo Sauce Chopped
  • ¼ cup Light Mayonnaise Vegan mayo is an option
  • 1 tbsp Sour Cream or Greek Yogurt
  • 1-2 tsp Tomato Sauce
  • 1 tbsp Water To thin the sauce
For the Assembly
  • 1 Avocado Ripe
  • 12 Corn Tortillas Consider low-carb options

Equipment

  • grill
  • Skillet
  • mixing bowl
  • shallow dish

Method
 

Step-by-Step Instructions
  1. Marinate the Fish: Place fish in a shallow dish. Drizzle with lime juice and olive oil. Sprinkle with salt, cumin, paprika, cayenne, oregano, garlic, and onion powders. Rub marinade into the fish and marinate for 15-20 minutes.
  2. Prepare the Cabbage Slaw: In a bowl, combine cabbage and red onion. Add sugar or honey and ground coriander seed. Toss to mix well.
  3. Make the Chipotle Sauce: Mix chipotle, mayonnaise, sour cream or yogurt, and tomato sauce until smooth.
  4. Cook the Fish: Preheat grill or skillet over medium-high heat. Grill fish for 4-5 minutes per side until blackened and flakes easily. For pan-frying, add some olive oil.
  5. Assemble the Tacos: Warm tortillas, spread guacamole on each, add slaw, flake grilled fish on top, and drizzle with chipotle sauce. Garnish with cilantro and a lime squeeze.

Nutrition

Serving: 3tacosCalories: 490kcalCarbohydrates: 40gProtein: 35gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 700mgPotassium: 600mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 60mgIron: 2mg

Notes

Store leftovers in airtight containers for up to 2 days. Best to assemble tacos fresh just before serving.

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