Grilled Fish Tacos

Grilled Fish Tacos
Makes 5
Prep 10 m
Grill 10 m



  1. 1 of 6 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. 2 of 6 Toss cabbage with 3 tbsp of the lime dressing and 1/8 tsp of the salt and set aside.
  3. 3 of 6 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. 4 of 6 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. 5 of 6 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. 6 of 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.
Nutrition Information for Grilled Fish Tacos
Servings Per Recipe: 5
Per Serving: 17 g Fat, total, 407 kcal cal., 2 g sat. fat, 91 mg chol., 7 g fiber, 40 g carb., 25 g pro., 709 mg sodium