fishFish tacos are a staple among California surfers, but are often beer-battered and fried. For a healthier version, cook the fish right on the grill! Delicious, healthy, and easy to make- grilled fish tacos are sure to go over swimmingly!


    •    Adobo-Rubbed Fish
    •    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

    •    ½ teaspoon freshly ground pepper
    •    2 pounds mahi-mahi or Pacific halibut (see Note), ½- ¾ inch thick, skinned and cut into 4 portions



  • ¼ cup reduced-fat sour cream
  • ¼ cup low-fat mayonnaise
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon lime zest
  • 2 tablespoons lime juice
  • 1 teaspoon sugar
  • ⅛ teaspoon salt
  • Freshly ground pepper to taste
  • 3 cups finely shredded red or green cabbage
  • 12 corn tortillas, warmed




    1.    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.
    2.    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.
    3.    Preheat grill to medium-high.
    4.    Oil the grill rack (see Tips) 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.
    5.    Serve the tacos family-style by passing the fish, tortillas, coleslaw and taco garnishes separately.