Looking for ideas for a simple, yet healthy lunch? Try this recipe for Grilled Fish Tacos!
With this recipe, you get a great combination of fats, protein, and carbs. For the protein, white fish is a great source! Add the wonderful fats of avocado, a great variety of spices, and some jalepenos, along with the carbs from the tortillas – and you have fish tacos that will keep you going during the day!
Ingredients
- 1 tbsp olive oil
- 4 limes, halved, divided
- 5 cloves garlic, minced, divided
- 2 tsp ground cumin, divided
- 4 portions swordfish, mahi-mahi, halibut, or tuna (about 1-1/2 lb)
- 1 ripe avocado, peeled, pitted and diced
- 1/4 red onion, minced
- 2 jalapenos, seeded and minced
- 2 tbsp fresh cilantro, chopped
- 8 6-inch corn tortillas
- 4 purple cabbage leaves, sliced into strips.
- 1 radish, sliced into thin strips
Preheat grill to medium, and combine olive oil, juice of 3 limes, 4 garlic cloves, and 1 tsp cumin in a shallow bowl or pie plate. Then add fish to this marinade and let it soak up the flavors for 15 minutes at room temperature, turning once after about 7 minutes.
In a mixing bowl, stir together the remaining lime juice, garlic, and cumin with diced avocado, onion, jalapenos and cilantro. Place marinated fish on hot grill and cook for approximately 5 minutes, then turn and grill for approximately 5 more minutes, until opaque throughout.
Slice slightly cooled, cooked fish into thin strips. Grill tortillas on the grill for about 30 seconds on each side to slightly brown them. Place two tortillas on each plate. Fill with a portion of grilled, sliced fish, and top with shredded purple cabbage, tangy avocado salsa and radish slices. Fold the tortillas over and serve. 4 servings.
Totals (1 serving): 468 calories, 21g fat, 37g carbs, 31g protein
