Easy 142 min

Grilled Fish Tacos with Avocado Sauce

american_region asian caribbean european french korean russian thai vietnamese main sauce spicy sour savory umami hard fast

Prep

27 min

Cook

115 min

Total

142 min

Ingredients (14)

2 pounds mahi mahi fillets g

4 ½ teaspoons chipotle chili powder g

1 teaspoon ground cumin g

1 teaspoon onion powder g

1 teaspoon garlic powder g

1 teaspoon salt g

½ teaspoon freshly ground black pepper g

1 large avocado - peeled, pitted, and cubed g

½ cup sour cream g

¼ cup chopped cilantro g

nonstick cooking spray g

8 (8 inch) flour tortillas, warmed g

3 cups shredded cabbage g

3 medium limes, quartered g

Nutrition

kcal

fat

carbs

protein

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.