Home-Grilled Fish Tacos
You can avoid beer-batter and deep frying fish fillets! Enjoy a healthier, quick cooking option such as this as a quick snack or even for lunch!
- Serving size: 2 tacos
- Per serving: 333 calories; 10 g fat(2 g sat); 5 g fiber; 30 g carbohydrates; 31 g protein; 28 mcg folate; 113 mg cholesterol; 3 g sugars; 1 g added sugars
- Adobo-Rubbed Fish
- 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), ½- ¾ inch thick, skinned and cut into 4 portions
- To prepare fish: Combine chili powder, lime juice, oil, cumin, onion powder, garlic powder, salt and pepper in a small bowl. Rub adobo all over fish. Allow fish to stand alone and sit for 20-30 minutes to absorb the flavor.
- 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, and taco garnishes separately.