Grilled Fish Tacos (F/S)

By catgirl

Ingredients

• Coleslaw Option #1:
• Adobo-Rubbed Fish
• 4 teaspoons chili powder, preferably made with New Mexico or ancho chiles
• 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 or Pacific halibut, 1/2-3/4 inch thick, skinned and cut into 4 portions
• 1/4 cup reduced-fat sour cream
• 1/4 cup low-fat mayonnaise
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon lime zest
• 2 tablespoons lime juice
• 1 teaspoon sugar
• 1/8 teaspoon salt
• Freshly ground pepper to taste
• 3 cups finely shredded red or green cabbage
• Red Cabbage Slaw Option #2:
• 1/4 cup rice vinegar
• 1 tablespoon sugar
• 2 tablespoons canola oil
• 1/4 head red cabbage, finely shredded
• 1 large carrot, cut into fine julienne
• 1/4 cup chopped cilantro leaves
• Salt and pepper
• Combine all ingredients in a bowl. Season with salt and pepper, to taste.
• 12 corn tortillas, warmed

Details

Preparation time 30mins
Cooking time 50mins

Preparation

Step 1

To prepare fish: Combine chili powder, lime juice, oil, cumin, onion powder, garlic power, salt and pepper in a small bowl. Rub adobo rub all over fish. Let stand 20 to 30 minutes for the fish to absorb the flavor.

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.

Preheat grill to medium-high.

Oil the grill rack 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.

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