Grilled Fish Tacos
Note: To make ahead, prepare the coleslaw up to 4 hours ahead. Mildly spicy dried chiles, such as ancho or New Mexico, add moderate heat and rich flavor to Mexican sauces like mole. Chili powder made from these chiles has more flavor than American-style blends. Look for whole dried chiles in the produce section of large supermarkets and New Mexico or ancho chili powder in the specialty-spice section of large supermarkets or online at penzeys.com.
• 4 tsp. chili powder, preferably made with New Mexico or ancho chiles (see Note)
• 2 tbsp. lime juice
• 2 tbsp. extra-virgin olive oil
• 1 tsp. ground cumin
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. salt
• 1/2 tsp. freshly ground pepper
• 2 lb. mahi-mahi or Pacific halibut, 1/2- to 3/4-in. thick, skinned and cut into 4 portions
• 1/4 c. reduced-fat sour cream
• 1/4 c. low-fat mayonnaise
• 2 tbsp. chopped fresh cilantro
• 1 tsp. lime zest
• 2 tablespoons lime juice
• 1 tsp. sugar
• 1/8 tsp. salt
• Freshly ground pepper to taste
• 3 c. finely shredded red or green cabbage
• 12 corn tortillas, warmed
• Taco garnishes, as desired
To prepare fish: Combine chili powder, lime juice, oil, cumin, onion powder, garlic powder, 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.
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.
Preheat grill to medium-high.
Oil the grill rack (oil a folded paper towel, hold it with tongs and rub it over the rack; do not use cooking spray on a hot grill) 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.
Meanwhile, warm the tortillas. To do them in the microwave, wrap stacks of up to 12 tortillas in barely damp paper towels; microwave on high for 30 to 45 seconds. Wrap tortillas in a clean towel to keep warm. To warm them in the oven: Wrap stacks of 6 tortillas in foil; place in a 375-degree oven for 10 to 15 minutes. Wrap tortillas in a clean towel to keep warm.
Serve the tacos family-style by passing the fish, tortillas, coleslaw and taco garnishes separately.
Nutrition information per serving of 2 tacos:
Calories 318 Fat 9 g Sodium 714 mg
Carbohydrates 29 g Saturated fat 2 g
Protein 31 g Cholesterol 110 mg Dietary fiber 5 g
Diabetic exchanges per serving: 2 bread/starch, 4 lean meat, 1½ fat.