Grilled Fish Tacos

This grilled fish tacos recipe is the perfect dish from spring through autumn, when you’re hankering for that taste of summer and fresh, grilled-out meals.  The key is using a fresh white fish, and pairing it with my Cilantro Lime Slaw. And as long as you skip the corn tortilla it’s also naturally low-starch–for those following a prediabetes or diabetes diet, or those just wanting to moderate their carbs for easy weight loss. Enjoy this summertime winner!

Also, speaking of weight loss programs and Sarah, your weight loss coachTruce’s weight loss service consistently ranks as transformational and sustainable–unlike 99% on the market. Apply for your complimentary session today to see if we’re the right guide to help you champion your own weight loss cause!

Serves 6

Fish Tacos Ingredients

2 lb fresh wild white fish (i.e. flounder, grouper, or cod)

1 tsp chili powder

2 tsp cumin

2 tsp coriander

2 tsp garlic powder

1/2-3/4 tsp salt

1/2 tsp smoked paprika

6-12 corn tortillas

Topping: ripe avocado slices, cilantro lime slaw, and additional lime slices for squeezing

Fish Tacos Directions

  1. Preheat the grill to medium high heat. Rinse the fish and pat it dry.
  2. In a small bowl, stir together the chili powder, cumin, coriander, garlic powder, salt, and paprika. Very lightly dip both sides of each piece of fish in order to dust all the fish.
  3. Spray aluminum foil with non-stick spray and place the fish on it on the grill. Turn heat to medium and grill 2 to 3 minutes on each side, or until flaky. Squeeze with a little lime juice before serving (or let your guests do so.)
  4. Serve with avocado slices and cilantro lime slaw to tacos fish tacos