Grilled Fish Tacos

grille_fish_tacos

 

Ingredients:

  • 4 teaspoons chili powder
  • 2 tablespoons lime juice
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon lemon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 4 mahi-mahi filets

Coleslaw

  • 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
  • ground pepper to taste
  • 3 cups finely shredded red or green cabbage
  • 12 8″ flour or corn tortillas

Directions:

  1. To prepare fish: Whisk together olive oil and lime juice, add chili powder, lemon pepper, garlic powder and salt in a small bowl. Pour mixture over fish. Marinate for ten minutes.
  2. To prepare coleslaw: in a medium bowl combine sour cream, mayonnaise, cilantro, lime zest, lime juice, sugar, salt and pepper; mix well. Pour mixture over shredded cabbage, toss until cabbage is well-coated.
  3. Preheat grill. Tear off 4 pieces of aluminum foil to create packets for fish. (Foil must be at least double the size of the fish filet). Place fish onto a piece of aluminum foil, fold foil over fish and vent to let heat escape. Place aluminum foil packets onto grill and grill on each side for about 5 minutes per side or until done.
  4. Heat tortillas in the microwave for about 30 seconds or until warm. Place fish onto a serving platter and chop into pieces. Serve with coleslaw.

Nutritional Information:

  • Serving size: 2 tacos
  • Per serving: 333 calories
  • Fat 10 g
  • Fiber 5 g
  • Carbohydrates 30 g
  • Protein 31 g
  • Folate 28 mcg
  • Cholesterol 113 mg
  • Sugars 3 g
  • Calcium 100 mg
  • Iron 3 mg