Spotlight Recipe: Fish Tacos with Chili Mayo & Grilled Corn

by in Healthy Recipes, June 2, 2009

We’ve talked about lean meats for the grill, but fish is a lighter option, too. This dish is simple: tender, grilled Mahi Mahi fills a soft corn tortilla and shredded cabbage gives some extra crunch. A drizzle of homemade, spicy sauce adds a bit of kick. I always grill an ear of corn for a splash of color (and added nutrients) on the side.

Just because it’s got mayonnaise and a Mexican flair doesn’t mean it’s an overindulgence — this whole meal weighs in at only 360 calories and less than 10 grams of fat!

Fish Tacos with Chili Mayo & Grilled Corn
Serves: 4
Prep Time: 15 minutes
Cook Time: 15 minutes

4 ears fresh corn, husks removed
1 pound raw Mahi Mahi fillets
2 teaspoon canola oil
Juice of 1/2 a lime
Kosher salt and freshly ground black pepper

8 corn tortillas, warmed
2 cups shredded green cabbage
Lime wedges

Chili Mayo:
2 tablespoons nonfat Greek yogurt
2 tablespoons mayonnaise
2 tablespoons ketchup
1 teaspoon chili sauce (such as Sriracha)
1 tablespoon freshly squeezed lemon juice

Heat grill or grill pan to medium high. Place corn on grill and cook for 4-6 minutes; season with salt and pepper. Season fish with canola oil, lime juice, salt and pepper. Grill for 5-6 minutes per side until cooked through. Transfer to a plate and break up into chunks. For the chili mayo, place yogurt in a small bowl lined with paper towel for 5 minutes to remove some of the excess liquid. In another small bowl, combine yogurt, mayonnaise, ketchup, chili sauce and lemon juice; whisk to combine. Assemble tacos in tortillas with fish, cabbage and chili mayo; serve with corn and lime wedges.

Calories: 360 calories
Total Fat: 9.5 grams
Saturated Fat: 1 gram
Protein: 27 grams
Carbohydrate: 46 grams
Sodium: 245 milligrams
Cholesterol: 83 milligrams
Fiber: 6 grams

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Comments (10)

  1. Krikri says:

    Yes, the fact that it looks sumptuous with mayonnaise and Mexican appeal does not mean it is extra fatty and calorie rich. It is a matter a balance like you rightly put it. I think we can continue to eat or patronize seemingly fatty foods if we know how to appropriately mix the ingredients to a perfect wholesome meal like your exemplary Fish Tacos with Chili Mayo & Grilled Corn.

  2. shannon says:

    yum! ever since i had fish tacos at a local farmer’s market i’ve been wanting to make them at home. this recipe sounds great, and close to what i had, only difference is i will coat the fish with cayenne to give it it’s own kick… i like things spicy, and i’m pretty sure this was done on the ones that i’ve had before.

  3. Karen says:

    This sounds so yummy! I think I will mix some of the chili mayo with the cabbage to make a chili mayo cole slaw and then top with one of my newest favorites–Grilled Corn Salad by the Neeleys. My mouth is watering . . .

  4. CW says:

    Sounds really good but those look like flour tortillas to me which would taste better anyway.

  5. cheryl says:

    Can you use a different fish?

  6. danawhite says:

    Hi cheryl –
    You can use any firm fish that will hold up on the grill – halibut, tilapia and salmon all work well too.

  7. Beverly says:

    I think you could use whatever kind of tortilla you like, but warm corn tortillas are great with fish tacos.

  8. Fantastic007 says:

    Hey Every one how are you doinging. hope you are haveing a wonderful day

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