Instead of deep-frying the fish for these fish tacos, we coat the fish with a flavor-packed chile rub and grill the fish instead. Make sure the fillets are no more than 1/2- to 3/4-inch thick so they cook quickly. Sometimes flipping fish on the grill can be tricky because the fish can stick to the grill or fall apart. The solution is to invest in a grill basket that easily holds four to six fish fillets and secures the fish in the basket for easy flipping. If you don’t have a grilling basket, make sure the grill is hot and well-oiled before adding the fish.
Grilled Fish Tacos
Makes: 6 servings, 2 tacos each
Active time: 30 minutes
Total time: 50 minutes
To make ahead: Prepare coleslaw (Step 2) up to 4 hours ahead.
Adobo-Rubbed Fish
Ingredients:
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
1/2 teaspoon freshly ground pepper
2 pounds mahi-mahi or Pacific halibut (see notes), 1/2- to 3/4-inch thick, skinned and cut into 4 portions
Coleslaw
Ingredients:
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
12 corn tortillas, warmed (see notes)
Directions:
To prepare fish: Combine chili powder, lime juice, oil, cumin, onion powder, garlic powder, 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 (see notes), 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.
Recipe notes: Mahi-mahi (also called dorado) from the U.S. Atlantic and halibut from the Pacific are both sustainably fished and considered best choices for the environment. For more information, go to seafoodwatch.org.
Mildly spicy dried chiles, such as ancho or New Mexico, add moderate heat and rich flavor to Mexican sauces such as mole. Chili powder made from these chiles has more flavor than
American-style blends. Look for whole dried chiles in the produce section of large supermarkets and New Mexico, or ancho chili powder in the specialty-spice section of large supermarkets or online at penzeys.com.
To oil a grill rack, oil a folded paper towel, hold it with tongs, and rub it over the rack. (Do not use cooking spray on a hot grill.)
There are two ways to warm corn tortillas: 1. Microwave: Wrap stacks of up to 12 tortillas in barely damp paper towels; microwave on high for 30 to 45 seconds. Wrap tortillas in a clean towel to keep warm. 2. Oven: Wrap stacks of six tortillas in foil; place in a 375-degree oven for 10 to 15 minutes. Wrap tortillas in a clean towel to keep warm.
Nutrition per serving: 318 calories; 9 grams fat (2 grams saturated, 5 grams monounsaturated); 110 milligrams cholesterol; 29 grams carbohydrate; 1 gram added sugars; 31 grams protein; 5 grams fiber; 714 milligrams sodium; and 829 milligrams potassium.
Nutrition bonus: Vitamin C, 30 percent daily value; potassium, 24 percent DV; magnesium, 22 percent DV; vitamin A, 17 percent DV; and iron, 16 percent DV.
Exchanges: 2 starch, 4 lean meat and 1 1/2 fat.
EatingWell is a magazine and website devoted to healthy eating as a way of life. Find it online at www.eatingwell.com.