Grilled Fish Tacos with Mexican Street Corn


This isn't a great picture of a fantastic dinner. I LOVE fish tacos and have made a few variations but this recipe is by far my favorite! I didn't add the taco garnishes the recipe suggested. We just stuck to the slaw and it was perfect. If I were to add anything it would be avocado. 

 Grilled Fish Tacos

The recipe is courtesy of Eating Well May/June 2010

6 servings, 2 tacos each | Active Time: 30 minutes | Total Time: 50 minutes


Adobo-Rubbed Fish

  • 4 teaspoons chili powder, preferably made with New Mexico or ancho chiles. (I used Penzeys Med-Hot)
  • 2 tablespoons lime juice
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 pounds mahi-mahi or Pacific halibut 1/2-3/4 inch thick, skinned and cut into 4 portions(I used mahi)

Coleslaw(can be made up to 4 hours ahead)

  • 1/4 cup reduced-fat sour cream
  • 1/4 cup low-fat mayonnaise
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon lime zest
  • 2 tablespoons lime juice
  • 1 teaspoon sugar
  • 1/8 teaspoon salt
  • Freshly ground pepper to taste
  • 3 cups finely shredded red or green cabbage
  • 12 corn tortillas, warmed (see Tip)


  1. To prepare fish: Combine chili powder, lime juice, oil, cumin, onion powder, garlic power, salt and pepper in a small bowl. Rub adobo rub all over fish. Let stand 20 to 30 minutes for the fish to absorb the flavor.
  2. To prepare coleslaw: Combine sour cream, mayonnaise, cilantro, lime zest, lime juice, sugar, salt and pepper in a medium bowl; mix until smooth and creamy. Add cabbage and toss to combine. Refrigerate until ready to use.
  3. Preheat grill to medium-high.
  4. Oil the grill rack or use a grilling basket. Grill the fish until it is cooked through and easily flakes with a fork, 3 to 5 minutes per side. Transfer the fish to a platter and separate into large chunks.
  5. Serve the tacos family-style by passing the fish, tortillas, coleslaw and taco garnishes separately.


Per serving : 319 Calories; 9 g Fat; 2 g Sat; 5 g Mono; 110 mg Cholesterol; 29 g Carbohydrates; 31 g Protein; 5 g Fiber; 702 mg Sodium; 824 mg Potassium
1 1/2 Carbohydrate Serving

Mexican Street Corn is also great although not necessarily easy on the waistline. I love grilled corn on the cob when it's slightly charred and although a mayo topping may sound weird it's actually quite good! There are a lot of recipes out there and one of my favorites comes from America's Test Kitchen. I'm not going to link to it or give the recipe here because they're jerks about that. Read THIS if you want more info. It's quite entertaining. But if you do a search for the recipe you can find it.

I did NOT use that recipe for tonight's street corn. Instead I wanted to experiment with my new Penzey's spice blend, Arizona Dreaming. I like this blend. It's not too hot and has a smoky flavor with a hit of citrus. We liked it on the corn. I simply mixed it into a quarter cup of mayo to taste. I also added about a tablespoon of sour cream for tang, chopped cilantro and some crumbled queso fresco. It was as good as the ATK recipe.



Robin said...

We had the best fish tacos in town this weekend at the Greene House at Kierland. You have to try them!