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Grilled fish tacos with coleslaw Recipe

Name: Grilled fish tacos with coleslaw
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4
Ingredients: 1 pound mahi mahi; 2 tablespoons olive oil (divided); 1 lime (juiced); 1 garlic clove (minced); 1 tablespoon taco seasoning; 8 White corn tortillas; 3 cups shredded white cabbage; ½ cup Litehouse coleslaw dressing; 2 tablespoons chopped cilantro (plus more for serving); Salsa (for serving)

Feel Good Foodie

Grilled Fish Tacos are a fresh, flavorful and fast summer recipe - they're filled with tender flaky mahi mahi, topped with a creamy coleslaw, avocados and salsa

Ingredients

1 pound mahi mahi

2 tablespoons olive oil (divided)

1 lime (juiced)

1 garlic clove (minced)

1 tablespoon taco seasoning

8 White corn tortillas

3 cups shredded white cabbage

½ cup Litehouse coleslaw dressing

2 tablespoons chopped cilantro (plus more for serving)

Salsa (for serving)

Method

To prepare fish: Whisk together half the olive oil, lime juice, garlic and taco seasoning. Add the mahi mahi to the bowl to coat it with the marinade. Let stand 20 to 30 minutes for the fish to absorb the flavor.

To prepare coleslaw: Toss the shredded cabbage, coleslaw dressing and fresh cilantro in a medium bowl. Refrigerate until ready to use.

Preheat grill to medium-high heat. Brush grill grates with remaining olive oil and grill mahi mahi for about 3-5 minutes on each side, depending on thickness. Transfer fish to a plate and shred with a fork into large chunks.

Serve the grilled mahi mahi on the corn tortillas with coleslaw, avocado and salsa

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