Name: Grilled Fish Tacos
Yield: 4 servings
Ingredients: 1 pound skinless mahimahi, halibut or tilapia fillets; 1/2 cup salsa, divided; 2 cups packaged coleslaw mix or cabbage; 1/4 cup reduced-fat sour cream; 4 tablespoons chopped fresh cilantro, divided; 8 (6-inch) corn tortillas, warmed

Grilled Fish Tacos

Savor the delightful flavor of the sea with these Grilled Fish Tacos! This dish is a perfect blend of fresh and hearty, bringing together succulent grilled mahimahi, halibut, or tilapia fillets with a tangy salsa and a vibrant coleslaw mix. The fish is delicately seasoned with chili powder and topped with a flavorful salsa before being grilled to perfection. The resulting flaky, juicy fish is then paired with a crunchy and refreshing coleslaw, all wrapped up in warm corn tortillas. The meal is finished off with a sprinkle of freshly chopped cilantro, adding an extra layer of freshness to each bite. With each serving consisting of two generously-filled tacos, this dish is both satisfying and nutritious, providing a good balance of carbohydrates, protein, and healthy fats. Whether you're planning a summer barbecue or looking for a light yet fulfilling family dinner, these Grilled Fish Tacos are sure to impress!

Learn more about the health benefits of fish in "Six Fish Facts to Know Now."

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Ingredients

1 pound skinless mahimahi, halibut or tilapia fillets
1/2 cup salsa, divided
2 cups packaged coleslaw mix or cabbage
1/4 cup reduced-fat sour cream
4 tablespoons chopped fresh cilantro, divided
8 (6-inch) corn tortillas, warmed

Directions

Yield:
4 servings

Serving size:
2 tacos (1/3 cup filling each)

3/4 teaspoon chili powder

Prepare grill for direct cooking. Sprinkle chili powder evenly over fish. Spoon 1/4 cup salsa over fish; let stand 10 minutes.

Meanwhile, combine coleslaw mix, remaining 1/4 cup salsa, sour cream, and 2 tablespoons cilantro in large bowl; mix well.

Grill fish, salsa side up, covered, over medium heat 8 to 10 minutes or until fish is opaque in center and begins to flake when tested with fork.

Slice fish crosswise into thin strips or cut into chunks. Fill warm tortillas with fish and coleslaw mix. Garnish with remaining 2 tablespoons cilantro.

Calories: 243 calories, Carbohydrates: 28 g, Protein: 25 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 87 mg, Sodium: 334 mg, Fiber: 5 g

Exchanges per serving: 2 bread/starch, 3 meat.