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

  1. Preheat the grill to medium high heat. Pat the fish dry.
  2. 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.
  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.
  4. Serve with the tacos fish tacos