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Recipes

Grilled Fish and Avocado Tacos

Quick & Easy Latin American Heritage Diet Mediterranean Diet Main Course Gluten Free

Grilled fish isn’t exclusive to the summer months! Enjoy the flavors year-round with a little help from a grill pan. This specific recipe calls for cod, but you can easily substitute mahi-mahi or tilapia if you prefer.

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Prep Time:

20 minutes

Total Time:

30 minutes

Yield:

4 servings

Nutrition Facts

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Nutrition Facts

  • Calories: 380
  • Total Fat: 18g
  • Saturated Fat: 2.5g
  • Sodium: 110mg
  • Cholesterol: 50mg
  • Carbohydrates: 30g
  • Fiber: 8g
  • Sugars: 2g
  • Protein: 28g
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Ingredients

2½ tablespoons olive oil, divided

2½ tablespoons lime juice, divided

1 garlic clove, minced

1 teaspoon chili powder

1 teaspoon ground cumin

1 pound cod (mahi-mahi and tilapia also work well)

1 large avocado, cut in half, pit removed

6 tablespoons nonfat plain Greek yogurt

3-4 cups broccoli slaw

½ jalapeno pepper, finely chopped

¼ cup cilantro, finely chopped

8 corn tortillas

Instructions

  1. Preheat grill or heat grill pan on medium heat.
  2. In a large plastic bag, mix 1 tablespoon olive oil, 1 tablespoon lime juice, garlic, chili powder, and cumin. Add cod and mix until fish is coated.
  3. Grill fish about 3 minutes per side, or until cooked thoroughly.
  4. Mix ½ tablespoon olive oil and 1 teaspoon lemon juice in a small bowl. Rub onto avocado halves and place halves face down on the grill. Grill for about 2-3 minutes. Remove and cut into slices.
  5. In a medium bowl, combine remaining oil, lime juice, and yogurt. Mix well. Add broccoli slaw, jalapeno, and cilantro and combine until coated with yogurt-lime sauce.
  6. Top corn tortillas with grilled fish, slaw mixture and avocado slices.

Recipe and photo courtesy of Dish on Fish.

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