Mojito-Grilled Fish Tacos

Mojito-Grilled Fish Tacos
Mark Boughton
  • Yield: servings


2tablespoons lime juice
2tablespoons minced mint leaves
1tablespoon canola oil
1/2teaspoon salt
1teaspoon sugar
1-- fresh jalapeno chile, seeded and minced
1pound firm white fish, such as halibut, snapper or cod, cut into 8 finger-shaped pieces
-- Lime Slaw
1/2cup low-fat mayonnaise
2tablespoons chopped mint
1tablespoon fresh lime juice
1 1/2cups shredded cabbage
8-- corn tortillas, warmed on the grill


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. Serve 4.