Grilled Fish Tacos
These Grilled Fish Tacos combine flavorful grilled white fish with mango salsa and optional crema.
Servings: 6 servings
Calories: 492kcal
Ingredients
For Fish Tacos:
- 3 lbs firm white fish cod, mahi mahi, halibut, haddock
- 2 tbsp oil
- 2 limes juice of
- 4 tsp taco seasoning low sodium
- 2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp ground black pepper
- 18 small corn tortillas
For Mango Salsa:
Instructions
- In a small bowl, whisk taco seasoning, garlic powder, salt and pepper.
- In a large rimmed baking dish, add fish, drizzle with oil and rub it around. Sprinkle with mixed seasoning on both sides and set aside.
- Meanwhile, chop and add mango, red onion, cilantro, lime juice, jalapeno and salt to a medium bowl. Stir and set aside.
- Preheat grill on medium high heat and oil grill grates with oiled paper towel. Grill fish untouched while covered until white and opaque on the bottom, about 4 minutes. Carefully flip on the other side and cook another 4 minutes.
- Warm up tortillas on the grill or microwave and keep warm under the towel.
- To assemble a taco, flake fish with a fork, place desired amount in a warm tortilla and top with mango salsa. If you would like to make white sauce (crema), I included recipe below in notes.
Notes
- Store: Store grilled fish leftovers in an airtight container in the refrigerator for up to 3 days. Mango salsa can also be stored for up to 24 hours. Reheat in a skillet with a splash of water or oil on low heat and cover until heated through.
- 1/2 cup plain yogurt, 2%+ fat
- 1/4 cup mayo (I use avocado oil)
- 1 lime, juice of
- 1/2 tsp taco seasoning
- 1/4 tsp salt
- Pinch of cayenne
- Ground black pepper, to taste
Nutrition
Serving: 3tacos | Calories: 492kcal | Carbohydrates: 51g | Protein: 51g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 113mg | Sodium: 743mg | Fiber: 8g | Sugar: 12g