Grilled Fish and Avocado Tacos

Preheat grill or heat grill pan on medium heat.
In a large plastic bag, mix 1 tablespoon olive oil, 1 tablespoon lime juice, garlic, chili powder, and cumin. Add cod and mix until ﬁsh is coated.
Grill ﬁsh about 3 minutes per side, or until cooked thoroughly.
Mix ½ tablespoon olive oil and 1 teaspoon lemon juice in a small bowl. Rub onto avocado halves and place halves face down on the grill. Grill for about 2-3 minutes. Remove and cut into slices.
In a medium bowl, combine remaining oil, lime juice, and yogurt. Mix well. Add broccoli slaw, jalapeno, and cilantro and combine until coated with yogurt-lime sauce.
Top corn tortillas with grilled ﬁsh, slaw mixture and avocado slices.

Banner Image:

Pic_Fish Tacos_2 (1).jpg

Grain:

Corn [1]

Ingredients:

2½ tablespoons olive oil, divided

2½ tablespoons lime juice, divided

1 garlic clove, minced

1 teaspoon chili powder

1 teaspoon ground cumin

1 pound cod (mahi-mahi and tilapia also work well)

1 large avocado, cut in half, pit removed

6 tablespoons nonfat plain Greek yogurt

3-4 cups broccoli slaw

½ jalapeno pepper, ﬁnely chopped

¼ cup cilantro, ﬁnely chopped

8 corn tortillas

Active time:

20 minutes

Yield:

4 servings

Nutrition:

Calories: 380, Total Fat: 18g, Saturated Fat: 2.5g, Sodium: 110mg, Cholesterol: 50mg, Carbohydrates: 30g, Fiber: 8g, Sugars: 2g, Protein: 28g

Author:

Recipe and photo courtesy of Dish on Fish [2].

Diet:

Mediterranean Diet

Recipe tags:

Quick & Easy

Course:

Main dishes

Dietary choice:

Gluten-free

Rating:

Description:

Grilled ﬁsh isn’t exclusive to the summer months! Enjoy the ﬂavors year-round with a little help from a grill pan. This speciﬁc recipe calls for cod, but you can easily substitute mahi-mahi or tilapia if you prefer.