Grilled Fish Tacos

Grilled Fish Tacos
Servings: 5 Prep 10 mins Grill 10 mins


  • 1/2 cup light mayonnaise
  • 3 tablespoons Hidden Valley spicy chipotle pepper sandwich spread
  • 1/3 cup lime juice (from 2 medium limes)
  • 2 tablespoons olive oil
  • 2 teaspoons honey
  • 3/4 teaspoon salt
  • 1 8 ounce bag shredded red cabbage
  • 1 1/4 pounds mahi mahi fillets (thawed if frozen)
  • 1/4 fresh jicama (see Note)
  • 1 5 ounce package fresh arugula
  • 10 corn tortillas (warmed)

Make It

1. Heat grill or grill pan to medium-high. In a small bowl, whisk together mayo and 2 tbsp of the chipotle spread. In a second bowl, whisk lime juice, oil, honey and 1/4 tsp of the salt.

2. Toss cabbage with 3 tbsp of the lime dressing and 1/8 tsp of the salt and set aside.

3. Whisk 3 tbsp of the mayo-chipotle mixture into lime dressing. Pour 1/4 cup of the lime mixture into a resealable plastic bag with remaining 1 tbsp chipotle spread and the fish.

4. Brush grill or grill pan with oil. Add fish to grill and cook 4 to 5 minutes. Flip over and grill an additional 4 to 5 minutes, or until cooked through.

5. Meanwhile, using a vegetable peeler, peel jicama and shave into ribbons. Toss with arugula, remaining lime mixture and 1/8 tsp of the salt.

6. Break fish apart with a fork and sprinkle with remaining 1/4 tsp salt. Spread remaining mayo-chipotle mixture onto tortillas. Top with grilled fish and cabbage. Serve with arugula-jicama salad.


  • For a healthy snack, cut remaining jicama into matchsticks, then drizzle with lime and paprika.

Nutrition Facts

Servings Per Recipe: 5; Amount Per Serving: cal. (kcal): 407, Fat, total (g): 17, chol. (mg): 91, sat. fat (g): 2, carb. (g): 40, fiber (g): 7, pro. (g): 25, sodium (mg): 709, Percent Daily Values are based on a 2,000 calorie diet.