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!
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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
3/4 tsp salt
1/2 tsp smoked paprika
6-12 corn tortillas
Topping: ripe avocado slices, cilantro lime slaw, and optional fresh mango slices
Fish Tacos Directions
- Preheat the grill to medium high heat. Pat the fish dry.
- In a small bowl, stir together the chili powder, cumin, coriander, garlic powder, salt, and paprika. Sprinkle both sides of each piece of fish with a dusting of the coating.
- 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.
- Serve with the toppings.
