Grilled Fish Tacos with Coleslaw
Ingredients
2 tablespoons
olive oil
1
lime
1 clove
garlic
1 tablespoon
taco seasoning
1 ½ pounds
white fish fillet (like mahi mahi or cod)
½ cup
Greek yogurt
1 tablespoon
mayonnaise (optional)
1 tablespoon
honey
1
lime (zest and juice)
½ teaspoon
salt
½ teaspoon
black pepper
¼ teaspoon
cumin
3 cups
white cabbage (shredded)
1
carrot (shredded)
8
white corn tortillas
2 tablespoons
cilantro (chopped)
Instructions
1
Meanwhile, in another large bowl, whisk together greek yogurt, mayonnaise if using, honey, lime zest and juice, salt, pepper and cumin until well combined. Add the cabbage and carrots on top and toss to combine.
2
Preheat grill to medium-high heat. Place the tortillas on the grill and warm for 30 seconds per side, until the tortilla is pliable and begins to brown slightly. Wrap them in a kitchen towel while cooking the fish.
3
Brush grill grates with remaining tablespoon of olive oil and grill the fish for about 3-5 minutes on each side, depending on thickness. Transfer fish to a plate and flake into large chunks.
4
Place the coleslaw on the heated tortillas. Add the flaked fish on top and sprinkle with the cilantro.
Notes
Nutrition Facts
(per serving)
Calories:
451 calories
Servings:
4 servings
Carbohydrates:
34 g
Fat:
24 g
Fiber:
8 g
Protein:
28 g
Sugar:
8 g
Meal Effort
Preparation:
40 minutes
Cook:
19 minutes
Total:
59 minutes