Grilled fish tacos are a healthy and delicious option for any time of the year! This recipe does not call for traditional tortillas and uses jicama, a sweet root vegetable, for a crunchy and refreshing slaw.
Grilled Fish Tacos with Jicama Slaw
Grilled Fish Ingredients
- 1 pound of white fish fillets (cod, tilapia or mahi-mahi)
- 1 tablespoon of olive oil
- 1 teaspoon of chili powder
- 1/2 teaspoon of cumin
- Salt and pepper to taste
Jicama Slaw Ingredients
- 1 cup of julienned jicama
- 1/2 cup of shredded red cabbage
- 1/4 cup of chopped cilantro
- 2 tablespoons of lime juice
- 1 tablespoon of olive oil
- Salt and pepper to taste
Toppings: avocado, salsa, lime wedges
Directions
- Preheat your grill to a medium heat.
- Brush the fish fillets with olive oil and season with chili powder, cumin, salt and pepper.
- Grill the prepared fish for 3-5 minutes per side or until cooked through.
- For the jicama slaw, combine all ingredients in a bowl and toss to combine.
- Serve grilled fish with jicama slaw and your choice of toppings.
Tips for Keeping the Recipe Low-Fat and Low-Carb
- Not a fan of fish? Opt for another lean protein, like chicken breast, turkey or shrimp.
- If you want to load up on vegetables, go for the non-starchy options such as, peppers, onions, tomatoes and leafy greens.
- Cheese can taste good on tacos, but be sure to limit the amount and choose a low-fat option.
- Looking to add sauce? Be mindful of the sauce you use. Many Mexican sauces are high in carbs, so look for low-carb options or make your own.
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