Grilled Fish Tacos

By longhornfans

Ingredients

• FISH:
• 4 tsp. chili powder
• 2 tbsp. lime juice
• 2 tbsp. extra-virgin olive oil
• 1 tsp. ground cumin
• 1 tsp. onion powder
• 1 tsp. garlic powder
• dash salt
• 1/2 tsp. freshly ground pepper
• 2 pounds mahi-mahi or Pacific halibut (1/2-3/4 inch thick; skinned; cut into 4 portions)
• COLESLAW:
• 1/4 cup reduced-fat sour cream
• 1/4 cup low-fat mayonnaise
• 2 tbsp. chopped fresh cilantro
• 1 tsp. lime zest
• 2 tbsp. lime juice
• 1 tsp. sugar
• 1/8 tsp. salt
• Freshly ground pepper to taste
• 3 cups finely shredded red or green cabbage
• 12 corn tortillas, warmed

Details

Servings 6
Adapted from eatingwell.com

Preparation

Step 1

FISH:
1. Combine all ingredients except fish in bowl.
2. Rub adobo rub all over fish.
3. Let stand 20 to 30 minutes for the fish to absorb the flavor.
4. Preheat grill to medium-high. Oil grill rack or use grilling basket.
5. Grill fish until cooked through and easily flakes with a fork, 3 to 5 minutes per side. Transfer fish to platter and separate into large chunks.

COLESLAW:
1. Combine all ingredients except cabbage in medium bowl; mix until smooth and creamy.
2. Add cabbage and toss to combine. Refrigerate until ready to use.

SERVING SUGGESTION:
Serve tacos family-style by passing the tortillas, fish, coleslaw and taco garnishes separately.