Celebrate Cinco De Mayo with a healthy spin on tacos!

Grilled Fish Tacos

Cook Time: 30 minutes
Total Time: 50 minutes


For the fish:

o 2 pounds mahi-mahi or Pacific halibut, ½- ¾ inch thick, skinned and cut into 4 portions
o 4 teaspoons chili powder
o 2 tablespoons lime juice
o 2 tablespoons extra-virgin olive oil
o 1 teaspoon ground cumin
o 1 teaspoon onion powder
o 1 teaspoon garlic powder
o 1 teaspoon salt
o ½ teaspoon freshly ground pepper

For the coleslaw:

o ¼ cup reduced-fat sour cream
o ¼ cup low-fat mayonnaise
o 2 tablespoons chopped fresh cilantro
o 1 teaspoon lime zest
o 2 tablespoons lime juice
o 1 teaspoon sugar
o ⅛ teaspoon salt
o Freshly ground pepper to taste
o 3 cups finely shredded red or green cabbage
o 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 the fish with adobo seasoning. 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 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.


Nutrition information

  • Serving size: 2 tacos
  • Per serving: 333 calories; 10 g fat(2 g sat); 5 g fiber; 30 g carbohydrates; 31 g protein; 28 mcg folate; 113 mg cholesterol; 3 g sugars; 1 g added sugars


  1. “Grill Fish Tacos.” Retrieved from http://www.eatingwell.com/recipe/250071/grilled-fish-tacos/ on 5 May 2017.


President, Personal Training Manager at Body By Brent LLC