Grilled Fish Tacos with Cilantro Lime Slaw
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled mahi mahi spice-rubbed and served in corn tortillas with a bright cilantro-lime slaw and creamy avocado. Tender, flaky, and topped with a crunchy slaw that sings. A fresh, satisfying fish taco.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 mahi mahi fillets (or your favorite white fish)
- 1 Tablespoon avocado oil
- 2 Tablespoons Hey Grill Hey Fiesta Rub
- 16 small soft flour or corn tortillas
- 1 cup shredded cabbage (I like a mix of red and green)
- ¼ cup green onions (diced)
- ¼ cup fresh cilantro (chopped)
- 2 teaspoons honey
- 2 teaspoons Kosher salt
- 1 Tablespoon fresh lime juice
- lime wedges
- fresh cilantro
- Mexican crema
- avocado (sliced)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 1458mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1206mg
- Calcium
- 80mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1458MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.