Making grilled fish tacos with a delectable avocado sauce is simple, fast, and easy.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
Ingredients
- 2 pounds mahi mahi fillets
- 4 ½ teaspoons chipotle chili powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 large avocado – peeled, pitted, and cubed
- ½ cup sour cream
- ¼ cup chopped cilantro
- nonstick cooking spray
- 8 (8 inch) flour tortillas, warmed
- 3 cups shredded cabbage
- 3 medium limes, quartered
Instructions
- Rinse fish and pat dry; cut into four equal portions.
- Mix 4 teaspoons chili powder, cumin, onion powder, garlic powder, salt, and pepper in a bowl. Dredge fish in the mixture, patting and dusting for even coverage. Refrigerate for 30 minutes.
- Meanwhile, mash avocado in another bowl. Add sour cream, cilantro, and remaining 1/2 teaspoon chili powder, and mix until smooth.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat the inside of a grill basket with nonstick spray and place fish inside the basket.
- Place the basket on the preheated grill and cook until fish flakes easily with a fork, 3 to 5 minutes per side. Remove from the grill and transfer fish to a plate. Break into bite-sized pieces.
- Serve fish on warmed tortillas topped with shredded cabbage and a dollop of the avocado sauce. Plate with lime wedges.
- Tilapia or other white fish can be substituted for the mahi mahi.
Nutrition Facts
| Calories | 361 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 90 mg |
| Dietary Fiber | 6 g |
| Protein | 27 g |
| Saturated Fat | 4 g |
| Sodium | 642 mg |
| Sugars | 2 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |