Grilled Fish Tacos with Spicy Slaw
Ingredients
The slaw
-
½
cup
mayonnaise
-
1 to 3
pieces
chipotle chiles in adobo sauce, minced
-
1
tablespoon
lime juice
-
1
tablespoon
olive oil
-
2
teaspoons
apple cider vinegar
-
1
clove
garlic, minced
-
½
teaspoon
salt
-
¼
teaspoon
black pepper
-
½
head
green cabbage, cored and shredded
-
¼
cup
fresh cilantro, chopped
-
3
pieces
scallions, sliced
The fish
-
2
teaspoons
chili powder
-
½
teaspoon
ground coriander
-
¼
teaspoon
ground cumin
-
1
tablespoon
olive oil
-
4
pieces
skinless mahi-mahi fillets (6 ounces each)
-
to taste
salt and black pepper
For serving
-
12
pieces
6-inch corn tortillas
-
as needed
lime wedges
Instructions
- Prepare the slaw by whisking together mayonnaise, chipotle chiles, lime juice, olive oil, apple cider vinegar, and garlic in a large bowl. Season with salt and pepper, then stir in cabbage, cilantro, and scallions. Chill while preparing the fish.
- For the fish, combine chili powder, coriander, and cumin in a small bowl. Pat the fish dry, brush with olive oil, and rub with the spice mixture. Season with salt and pepper, then refrigerate while preparing the grill.
- Preheat the grill over high heat for 10 minutes. Clean the grate and oil it well.
- Place the fish on the grill and cook for about 10 to 14 minutes, flipping halfway through, until it flakes easily and reaches an internal temperature of 145°F. Tent with foil to keep warm.
- Grill the tortillas in batches for about 10 seconds per side until warm, then wrap them in a towel or foil.
- Cut each fish fillet into three pieces and serve with the tortillas, slaw, and lime wedges.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
28g
Total carbohydrates
11g
Total protein
3g
Sodium
267mg
Cholesterol
12mg
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