You don’t need to deep-fry fish for fish tacos. We coated the fish with a flavor-packed chile rub and grilled it instead.
Flipping fish on the grill can be tricky, since the fish can stick 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. To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack.
Don’t use cooking spray on a hot grill.
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Make sure the fillets are no more than 1/2 to 3/4 inch thick, so they cook quickly. Mahi-mahi (also called dorado) from the Atlantic and halibut from the Pacific are both sustainably fished.
To warm the corn tortillas, wrap stacks of up to 12 tortillas in barely damp paper towels and microwave on high for 30 to 45 seconds. Or wrap stacks of six tortillas in foil; place in a 375-degree oven for 10 to 15 minutes.
Grilled Fish Tacos
4 teaspoons chile powder, preferably from New Mexico or ancho chiles
2 tablespoons lime juice
2 tablespoons extra-virgin olive oil
1 teaspoon each ground cumin, onion powder and garlic powder
1 teaspoon salt and 1/2 teaspoon freshly ground pepper
2 pounds mahi-mahi or Pacific halibut, 1/2 to 3/4 inch thick, skinned and cut into four portions
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
Salt and freshly ground pepper to taste
3 cups finely shredded red or green cabbage
12 corn tortillas, warmed
Combine chile powder, lime juice, oil, cumin, onion powder, garlic powder, salt and pepper in a small bowl. Rub over fish. Let stand 20 to 30 minutes.
Coleslaw: Combine sour cream, mayonnaise, cilantro, lime zest, lime juice, sugar, salt and pepper in a medium bowl; mix until smooth. Add cabbage and toss to combine. Refrigerate until ready to use.
Preheat grill to medium-high. Oil 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 to a platter and separate into large chunks.
Serve family-style by passing the fish, tortillas, coleslaw and taco garnishes separately.
Per serving: 318 calories; 9 g fat (2 g sat, 5 g mono); 110 mg cholesterol; 29 g carbohydrate; 1 g added sugars; 31 g protein; 5 g fiber; 714 mg sodium; 829 mg potassium.
Yield: 6 (2-taco) servings.