The Ultimate Fish Tacos

Total Time: Prep: 20 min. + marinating Grill: 10 min.´╝îMakes: 6 servings

This recipe is my favorite meal to prepare. Adding my own personal touch to the marinade makes my fish tacos pop with flavor. I warm corn tortillas on the grill and add salsa, cilantro, purple cabbage and fresh squeezed lime. —Yvonne Molina, Moreno Valley, California


  • 1/4 cup olive oil
  • 1 teaspoon ground cardamom
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 6 mahi mahi fillets (6 ounces each)
  • 12 corn tortillas (6 inches)
  • 2 cups chopped red cabbage
  • 1 cup chopped fresh cilantro
  • Salsa verde, optional
  • 2 medium limes, cut into wedges
  • Hot pepper sauce (Tapatio preferred)


  1. In a 13×9-in. baking dish, whisk the first 5 ingredients. Add fillets; turn to coat. Refrigerate, covered, 30 minutes.
  2. Drain fish and discard marinade. On an oiled grill rack, grill mahi mahi, covered, over medium-high heat (or broil 4 in. from heat) until it flakes easily with a fork, 4-5 minutes per side. Remove fish. Place tortillas on grill rack; heat 30-45 seconds. Keep warm.
  3. To assemble, divide fish among the tortillas; layer with red cabbage, cilantro and, if desired, salsa verde. Squeeze a little lime juice and hot pepper sauce over fish mixture; fold sides of tortilla over mixture. Serve with lime wedges and additional pepper sauce.


2 tacos: 284 calories, 5g fat (1g saturated fat), 124mg cholesterol, 278mg sodium, 26g carbohydrate (2g sugars, 4g fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 starch, 1/2 fat.

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