Clean Eating Fish Tacos

Get grilling with these clean eating fish tacos made with grilled white fish, honey dijon red cabbage slaw and grilled avocado. This healthy recipe is easy and perfect for warm summer nights when you don’t even want to think about turning on the oven. 

The weather has been beautiful here the past few days and we’ve literally been grilling out every night. Last night, Isaac and I celebrated Cinco de Mayo a bit early by making grilled clean eating fish tacos. They turned out so good that I knew I had to share them today.

Perhaps you’re having a little fiesta tonight and still in need of a good recipe — well, look no further. These tacos are healthy, flavorful and perfect for a warm, spring evening.

We cooked everything on the grill last night, including a side of broccoli and cauliflower with coconut oil. Our friends actually left their grill basket at our house a few weeks ago so we’ve been using it. OMG — how did I not know about the grill basket before? It seriously makes grilling small veggies and shrimp a breeze. We’ve threaten that we’re not going to give it back to our friends (finders, keepers) but I’m betting they’re going to find a way to steal it back. 😉 If that happens I’ve already decided that I want this one.

Oh, we also grilled our avocado. This is a new grilling realization too as I had never grilled avocado until this year. The idea of warm avocado was always kind of gross to me but oh man, grilled avocado is ah-mah-zing. So creamy and delicious! It’s also super easy — all you need is an avocado, a little lime juice and olive oil. Next time you’re grilling and have an avocado on hand, you gotta try it!

Back to the tacos. We grilled the fish (easy peasy) and then topped each taco with a honey dijon red cabbage slaw, slices of grilled avocado, salsa and hot sauce.

Needless to say, dinner was a huge success. We rarely make tacos at home but having them last night makes me want to eat them more often. They’re so good and really healthy to boot! This recipe is even 21 Day Fix approved — if you’re following the plan one serving (2 tacos with avocado) would be 1 yellow, 1 red, 1 blue and 1/2 green.

The recipe makes enough for five small tacos, which was the perfect amount for Isaac and I. He had three and I had two.

This skinny paloma would pair perfectly with these tacos and is calling my name. 😉

Clean Eating Grilled Fish Tacos

5 from 1 vote

Make sure you have a few extra limes for serving — a squeeze of fresh lime juice right before eating the tacos makes the flavors pop!

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Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 2

Ingredients

• 12 oz halibut or other white fish like rockfish, sea bass or tilapia (cut into 2 filets)
• 2-4 limes
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/4 tsp cayenne pepper
• pinch of sea salt
• 1/2 grilled avocado
• salsa, for topping
• hot sauce, for topping
• 5 small corn tortillas

Honey Dijon Cabbage Slaw

• 1 cup red cabbage, thinly sliced
• 1/3 cup red onion, thinly sliced
• 1/4 – 1/3 cup cilantro, coarsely chopped
• juice from 1 lime
• 1 teaspoon dijon mustard
• 1/2-1 teaspoon honey
• 1/4 teaspoon salt
• ground pepper, to taste

Instructions

 

• Place fish in a glass pan and squeeze the juice from one lime over the fish. In a small bowl, whisk together garlic powder, cumin, cayenne and sea salt. Sprinkle over fish and gently rub the seasoning in. Allow the fish to marinate for 10 minutes or so.
• Meanwhile, in a large bowl combine cabbage, onion, cilantro, juice from the lime, mustard, honey, salt and pepper. Toss to combine. Set aside.
• Heat grill to medium-high and lightly oil grill-grate. Arrange tortillas in a stack and wrap with aluminum foil. Grill fish until cooked through, 3 to 4 minutes per side. Place tortillas on cooler part of grill (we used the top rack) until warm, 5 to 8 minutes, turning halfway.
• For grilled avocado: Cut avocado in half and remove seed. Drizzle with fresh lime juice and brush lightly with olive oil. Gently place cut-side down and grill over hot coals for 2 to 3 minutes. Season with salt, to taste.
• Break fish into large pieces. Taste slaw and season to your liking by adding more mustard, honey, salt and pepper if needed. Divide fish among tortillas and top with slaw, grilled avocado slices and your favorite salsa and hot sauce. Serve each taco with a lime wedge for squeezing over the taco before digging in. Enjoy!

Nutrition

Serving: 2tacos Calories: 414kcal Carbohydrates: 40g Protein: 37g Fat: 11g Fiber: 7g Sugar: 8g

Author: Brittany Mullins

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