Mojito-Grilled Fish Tacos

  • Yield 4 servings

Try these mojito-grilled fish tacos with creamy slaw.

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
Lime Slaw
1/2 cup low-fat mayonnaise
2 tablespoons chopped mint
1 tablespoon fresh lime juice
1 1/2 cups 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.




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