5 Simple Fish Recipes

Tequila-Lime Mahi Mahi Tacos

Mild mahi mahi takes on the flavors of our zesty marinade. Serves 4

  • 4 tbsp fresh lime juice, divided
  • 3 tbsp tequila
  • 3 tbsp roughly chopped fresh cilantro, divided
  • 1 tsp finely chopped garlic
  • 1 tsp ground cumin
  • 1 lb mahimahi
  • 3 tbsp rice wine vinegar
  • 1 tsp canola oil
  • 2 3/4 tsp honey, divided
  • 1 1/4 tsp kosher salt, divided
  • 1/2 tsp freshly ground black pepper, divided
  • 3 cups thinly sliced red cabbage
  • 3/4 cup reduced-fat sour cream
  • 3 tbsp 2 percent milk
  • 1 1/2 tsp finely grated lime zest
  • 8 corn tortillas (6 inches each)
  • 1/2 firm-ripe avocado, thinly sliced
  • 2 limes, quartered

In a resealable plastic bag, combine 3 tbsp lime juice, tequila, 1 tbsp cilantro, garlic and cumin. Add fish, seal bag and turn to coat; refrigerate, turning once, 1 hour. In a bowl, combine vinegar, oil, 2 tsp honey, 1/4 tsp salt and 1/4 tsp pepper. Add cabbage; toss well. In another bowl, combine sour cream, milk, zest, remaining 1 tbsp juice, remaining 3/4 tsp honey and 1/2 tsp salt. Heat grill. Remove fish from marinade; season with remaining 1/2 tsp salt and remaining 1/4 tsp pepper. Grill, turning once, until just cooked through and lightly charred, 4 minutes per side. Transfer to a cutting board; coarsely chop. Stir remaining 2 tbsp cilantro into slaw. Grill tortillas, turning once, 30 seconds per side. To assemble, spoon 1 tbsp sour cream mixture in center of each tortilla. Divide fish, slaw and avocado among tortillas. Garnish with lime wedges.

THE SKINNY: 324 calories per 2 tacos, 12 g fat (5 g saturated), 26 g carbs, 3 g fiber, 26 g protein

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