Mojito Fish Tacos With Creamy Slaw

on July 1, 2009
Mark Boughton

Expand your grilling repertoire with light-but-filling fish tacos.
The marinade is inspired by the cocktail-of-the-moment, the
mojito, and the creamy low-fat slaw adds great crunch.

Mojito-Grilled Fish Tacos
2 tablespoons lime juice
2 tablespoons minced mint leaves
1 tablespoon canola oil
1⁄2 teaspoon salt
1 teaspoon sugar
1 fresh jalapeno chile, seeded and minced
1 pound firm white fish, such as halibut, snapper or cod, cut into 8 finger-shaped pieces
8 corn tortillas, warmed on the grill

Lime Slaw
1⁄2 cup low-fat mayonnaise
2 tablespoons chopped mint
1 tablespoon fresh lime juice
1 1⁄2 cups shredded cabbage

1. Combine marinade ingredients; stir well. Add fish to marinade. Refrigerate 30 minutes, turning once. Remove fish from marinade. Discard marinade.

2. Prepare grill for high-heat cooking. Place fish directly over heat; grill until firm, opaque and lightly browned, about 7 minutes, turning once.

3. To prepare lime slaw, combine mayonnaise, mint and lime juice with cabbage. To serve, place grilled fish on corn tortilla; top with 3 tablespoons slaw. Fold tortillas over. Serves 4.

PER SERVING (2 tacos): 390 calories, 16 g fat, 45mg chol., 26g prot., 33g carbs, 3g fiber, 520mg sodium.

Found in: Nutrition