Satisfy your craving for Mexican food with a healthy twist to an all-time favorite: fish tacos. Instead of fried fish, this recipe makes use of grilled fish rubbed down with a zesty chili adobo rub. Creamy coleslaw tops everything just right.

Ingredients

  • 2 pounds mahi-mahi or Pacific halibut, cut ½-3/4 inch thick and skinned
  • 12 corn tortillas, warmed

Adobo rub

  • 4 teaspoons ancho chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons lime juice
  • 2 tablespoons extra virgin olive oil

Coleslaw

  • 3 cups green or red cabbage, finely shredded
  • 2 tablespoons fresh cilantro, chopped
  • ¼ cup low-fat mayonnaise
  • ¼ cup reduced fat sour cream
  • 2 tablespoons lime juice
  • 2 teaspoons sugar
  • 1/8 teaspoon salt
  • 1 teaspoon lime zest
  • Freshly ground Pepper to taste

Instructions

  1. Combine all ingredients for the adobo rub in a small bowl. Rub the adobo rub all over the fish. Let it stand for 20 to 30 minutes to allow the fish to absorb the flavor.
  2. Meanwhile, combine the mayonnaise, sour cream, cilantro, lime juice, lime zest, sugar, salt and pepper in a medium bowl. Mix well until creamy. Add the cabbage and toss to combine. Chill in the refrigerator until ready to use.
  3. Prepare fire in a grill or preheat electric grill to medium-high. Coat the oil rack with oil. (Tip: oil a paper towel. Holding it with a pair of tongs, rub it all over the rack.)
  4. Grill the fish 4 to 5 minutes on each side or until the fish is cooked through and flakes easily.
  5. Transfer the fish into a platter and cut into large chunks.
  6. Warm tortillas in an oven. Stack 6 tortillas and wrap them in foil. Place tortillas in a 375°F oven for 10 to 15 minutes. If using a microwave, wrap a stack of 12 tortillas in a barely damp paper towel. Microwave on high for 30 to 45 seconds.

Serve fish with tortillas and coleslaw family style.

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