Grilled Fish Tacos & Honey Dijon Cabbage Slaw
- 12 oz Halibut or other white fish like Rockfish, Sea Bass or Tilapia (cut into 2 filets)
- 3 tablespoons Lime Juice, divided
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Cumin
- 1/4 teaspoon Cayenne Pepper
- pinch of Sea Salt
- 1/2 medium Avocado (about 75g)
- 6 small Corn Tortillas (approx. 50 calories each; certified gluten-free if necessary)
Honey Dijon Cabbage Slaw
- 1 cup Red Cabbage, thinly sliced
- 1/3 cup Red Onion, thinly sliced
- 1/4 cup Cilantro, coarsely chopped
- Juice from 1 lime (about 2 tablespoons) + extra wedges for serving
- 1 teaspoon Dijon Mustard
- 1/2 teaspoon Honey
- 1/4 teaspoon Salt
- Ground Pepper, to taste
- Hot Sauce
Place fish in a glass pan and squeeze the juice from one lime over the fish. In a small bowl, whisk together garlic powder, cumin, cayenne and sea salt. Sprinkle over fish and gently rub the seasoning in. Allow the fish to marinate for 10 minutes or so.
Meanwhile, in a large bowl combine cabbage, onion, cilantro, juice from the lime, mustard, honey, salt and pepper. Toss to combine. Set aside.
Heat grill to medium-high and lightly oil grill-grate. Arrange tortillas in a stack and wrap with aluminum foil. Grill fish until cooked through, 3 to 4 minutes per side. Place tortillas on cooler part of grill (we used the top rack) until warm, 5 to 8 minutes, turning halfway.
For grilled avocado: Cut avocado in half and remove seed. Drizzle with fresh lime juice and brush lightly with olive oil. Gently place cut-side down and grill over hot coals for 2 to 3 minutes. Season with salt, to taste.
Break fish into large pieces. Taste slaw and season to your liking by adding more mustard, honey, salt and pepper if needed. Divide fish among tortillas and top with slaw, grilled avocado slices and your favorite salsa and hot sauce. Serve each taco with a lime wedge for squeezing over the taco before digging in.
Serves: 2 | Serving Size: 3 tacos
Per serving: Calories: 425; Total Fat: 10g; Saturated Fat: 2g; Monounsaturated Fat: 4g; Cholesterol: 84mg; Sodium: 551mg; Total Carbohydrate: 47g; Dietary Fiber: 7g; Sugars: 9g; Protein: 39g
Nutrition Bonus: Potassium: 1115mg; Vitamin A: 20%; Vitamin C: 85%; Calcium: 11%; Iron: 24%
Photo courtesy of Brittany Mullins. Original recipe published on Eating Bird Food.