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Grilled Fish Tacos

Grilled Fish Tacos

Nutrition Facts
  • cal. (kcal) 407
  • Makes: 5 servings
  • Prep: 10 mins
  • Grill: 10 mins
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by 3 people
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Ingredients

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  • 1/2 cup light mayonnaise
  • 3 tablespoons Hidden Valley spicy chipotle pepper sandwich spread
  • 1/3 cup lime juice (from 2 medium limes)
  • 2 tablespoons olive oil
  • 2 teaspoons honey
  • 3/4 teaspoon salt
  • 1 8 - ounce bag shredded red cabbage
  • 1 1/4 pounds mahi mahi fillets (thawed if frozen)
  • 1/4 fresh jicama (see Note)
  • 1 5 - ounce package fresh arugula
  • 10 corn tortillas (warmed)

Directions

  1. Heat grill or grill pan to medium-high. In a small bowl, whisk together mayo and 2 tbsp of the chipotle spread. In a second bowl, whisk lime juice, oil, honey and 1/4 tsp of the salt.
  2. Toss cabbage with 3 tbsp of the lime dressing and 1/8 tsp of the salt and set aside.
  3. Whisk 3 tbsp of the mayo-chipotle mixture into lime dressing. Pour 1/4 cup of the lime mixture into a resealable plastic bag with remaining 1 tbsp chipotle spread and the fish.
  4. Brush grill or grill pan with oil. Add fish to grill and cook 4 to 5 minutes. Flip over and grill an additional 4 to 5 minutes, or until cooked through.
  5. Meanwhile, using a vegetable peeler, peel jicama and shave into ribbons. Toss with arugula, remaining lime mixture and 1/8 tsp of the salt.
  6. Break fish apart with a fork and sprinkle with remaining 1/4 tsp salt. Spread remaining mayo-chipotle mixture onto tortillas. Top with grilled fish and cabbage. Serve with arugula-jicama salad.

Note

  • For a healthy snack, cut remaining jicama into matchsticks, then drizzle with lime and paprika.

Nutrition Information for Grilled Fish Tacos

Servings Per Recipe: 5
PER SERVING: 407 cal., 17 g total fat (2 g sat. fat), 91 mg chol., 709 mg sodium, 40 g carb. (7 g fiber), 25 g pro.