Grilled Mahi-Mahi Fish Tacos with Lime Slaw
Smoky spice-rubbed mahi-mahi grilled and flaked into warm corn tortillas with a crunchy lime cabbage slaw, avocado, pico de gallo and a creamy lime yogurt sauce.
Diet swaps
- Dairy-free: Use unsweetened dairy-free yogurt.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 1 1/4 lb Mahi-mahi fillets
- 1 tbsp Extra-virgin olive oil
- 1 tsp each Chili powder, cumin and smoked paprika
- 8 (6-inch) Corn tortillas
- 2 cups Shredded red and green cabbage
- 2 Limes
- 1/2 cup Plain Greek yogurt
- 1/2 Avocado, sliced
- 1/2 cup Pico de gallo
- 1 handful Fresh cilantro
Directions
- Rub the fish with the oil, spices and salt. Grill over medium-high heat 3 to 4 minutes per side until it flakes.
- Toss the cabbage with the juice of 1 lime and a pinch of salt. Stir the yogurt with the juice of half a lime.
- Warm the tortillas on the grill for 20 seconds per side.
- Flake the fish into the tortillas and top with slaw, avocado, pico de gallo, a drizzle of lime yogurt and cilantro.
Calorie breakdown
Mahi-mahi 150 · tortillas 104 · olive oil 30 · avocado 30 · yogurt 16 · cabbage 10 · pico 10 · spices 2
💡 Lighter tip: Mahi-mahi, cod, snapper or tilapia all work. Choose a firm fish that holds together on the grill.
Helpful for this recipe
Grill matShop on Amazon →Tortilla warmerShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →