Grilled Fish Tacos

Low Carb Grilled Fish Tacos

Print

Low Carb Grilled Fish Tacos

Do you love tacos, but looking to lower your carb intake? Then this Low Carb Grilled Fish Taco recipe is for you. It is bursting with flavor from the Mexican Rub on the fish and the tangy green mango salsa. Green mango is very tart so it is much lower in sugar than the usual yellow mango. It is still juicy, but its tart flavor marries well with the savory fish. The green mango salsa also adds a brightness to the dish. Green mangos are often sold at Asian grocery stores. If you cannot find green mango, you can use a yellow mango, but just be aware that the carb content of the dish will be higher. My simple guacamole tops off the dish, adding enough healthy fat to leave you satisfied. The fresh slaw that accompanies the dish completes the meal and adds a nice crunchy element. Even though there are a few components to this dish, it all comes together rather quickly. The slaw can also be made ahead to save even more time. Please see the recipe notes for the link to the rub recipe and for some more time saving tips.

  • Author: Eating Enchanted
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Dinner, Lunch, Main Dish
  • Cuisine: Mexican

Ingredients

Scale

For the Fish

  • 2 lbs. wild caught white fish (such as cod, sea bass, or halibut)
  • 1 lime
  • 2 tbsp Marla’s Mexican Rub (see link below in notes*)
  • 812 small butter lettuce leaves

For the Slaw

  • 1/2 head Napa cabbage or white cabbage (thinly sliced)
  • 1/2 head Purple cabbage or Radicchio (thinly sliced)
  • 1 large carrot (peeled and shaved thin)
  • 3 small radishes (julienned)
  • 1/2 bunch cilantro leaves (finely chopped)
  • 1/2 lime (juiced)
  • 1/3 cup Extra Virgin Olive Oil
  • 1/4 tsp course sea salt or smoked salt
  • 1/4 tsp freshly ground pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/8 tsp stevia (or 1 tsp local honey)

For the Guacamole

  • 2 large Haas Avocados (pitted, peeled)
  • 1/2 lime (juiced)
  • 1 1/2 tsp cumin
  • 1/2 tsp sea salt
  • 1/2 tsp smoked salt

For the Green Mango Salsa

  • 2 small green mangos (peeled, seeded and finely chopped)
  • 1/2 bunch fresh cilantro leaves (finely chopped)
  • pinch cayenne pepper

Instructions

For the Fish

  1. Using a paper towel, pat the fish filet dry on both sides.
    Place the fish on a piece of foil that has been drizzled with a bit of avocado oil or coconut oil.
    (I like to cook the fish in one big piece on the grill. Then cut it up into smaller pieces for the tacos, after it has been cooked.
    Once the fish has been placed on the large piece of foil, gently crimp up the edges of the foil all the way around to create a lip around the edge of the foil. This will keep the juices from running all over the grill while the fish is cooking. Gently lift the fish and the foil and set the whole thing on a sheet pan.
    Sprinkle the fish evenly with the Mexican Rub. Then, using the back of a spoon or your hand, gently press the rub into the fish. Squeeze the lime juice over the fish.
    Using a heat proof brush, oil the rack of the grill once it is hot. Carefully lift the fish on the foil and place it on the hot oiled grill.
    Cook over indirect heat for 10-15 min for a thicker filet and for 5-7 min for a thinner one.

For the Slaw

  1. Add all the veggies and cilantro leaves to a medium bowl.
    Mix the EVOO, lime juice, ground cumin, ground coriander, salt, pepper and stevia or honey in a small bowl. Whisk vigorously until uniform and well combined. The mixture should emulsify. Pour over the veggie mixture and toss. Set aside in the fridge until ready to serve. The slaw can be made several hours ahead or the day before.

For the Guacamole

  1. Place the avocado, cumin, salt in a bowl and mash thoroughly.
    Squeeze the lime juice over the top of the mixture and continue to mash until the mixture is smooth. If you like chunky guac, you can stop mashing and just mix in the lime juice. Set aside until ready to serve. Tip: If you are making guac ahead of time, gently press a piece of plastic wrap directly over the surface of the guac, sealing out all of the air. This will keep the guacamole from turning brown and keep it fresh until you serve it.

For the Mango Salsa

  1. Combine the mango, cilantro and cayenne in a small bowl and toss.
    If the mango is dry, you can add a squeeze of lime juice to the salsa to moisten it up, otherwise, just toss the ingredients together and set aside until ready to serve. Tip: If the mango is very tart, you can toss a bit of stevia or honey into the salsa to take the sour edge off. Not a lot, just enough to balance the flavor.

For the Plating

  1. Arrange two or three lettuce leaves on each plate. Place a portion of the grilled fish in each lettuce cup. Top with some green mango salsa and guacamole. Place some slaw on each dish. Serve immediately. Enjoy!

Notes

Time saving tips:  Make up a batch of my Mexican Rub and keep it in an airtight container in your spice cabinet. The recipe makes a bunch, so you will have it anytime you want to make tacos. This rub works great on veggies, beans, or any protein. Get the recipe for Marla’s Mexican Rub here