These adobo-rubbed grilled fish tacos make a fresh and tasty meal any time of the year.

Prep time: 30 minutes | Cook time: 10 minutes


2 tablespoons lime juice
2 tablespoons extra-virgin olive oil
4 teaspoons New Mexico or ancho chile powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon freshly ground pepper
4 (4-ounce) 1/2- to 3/4-inch-thick skinless mahi mahi, Pacific halibut or cod fillets
1 Package of La Tortilla Factory Hand Made Style Tortillas, Yellow Corn or White Corn
3 cups finely shredded red or green cabbage
1/2 cup Mexican crema sauce*
Garnish ideas: guacamole, hot salsa


Combine first 8 ingredients (through pepper) in a small bowl. Rub mixture all over fish. Cover and refrigerate 20-30 minutes.

Preheat grill to medium-high.

Grill fish 3-5 minutes per side or until it is cooked through and easily flakes with a fork. Transfer fish to a platter and separate into large chunks.

Warm tortillas on hot grill. Serve fish family-style with tortillas, cabbage, Mexican crema sauce and, if using, guacamole and salsa.

Number of Servings: 4-8

* To make Mexican crema sauce, combine 1/4 cup reduced-fat sour cream, 1/4 cup low-fat mayonnaise, 2 tablespoons chopped cilantro, 1 teaspoon lime zest, 2 tablespoons lime juice, 1/8 teaspoon salt and pepper to taste. Refrigerate until ready to serve.

Per Taco:
Calories: 180 | Total fat: 8 grams | Total carbohydrates: 18 grams | Dietary fiber: 2 grams | Protein: 11 grams