Grilled Fish Tacos

347 faves | 6 recommends
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Pamela Salzman
Nutrition per serving    (USDA % daily values)


I love fish
4c12e8e54b07   •  12 Sep   •  Report
Annie, the dry rub is more popular in my house. Glad you enjoyed the tacos!
Pamela Salzman   •  21 Nov   •  Report
We loved the dry rub in this recipe , best fish tacos I have ever made!
f0b5454b8b7b   •  2 Nov   •  Report
Huge hit in our house tonight. . . even the non-fish eaters cleared their plates and asked for seconds. . . .
Jennifer Blum Schiff   •  31 May   •  Report
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Ingredients for 4 servings

6 Tablespoons mayonnaise (I like soy-free Vegenaise)

6 Tablespoons whole unsweetened yogurt

1 Tablespoon freshly squeezed lime juice

1 teaspoon hot sauce or ¼ teaspoon ground chipotle powder (optional) (taco on the left has sauce with chipotle powder, taco on the right has sauce without)

pinch of sea salt

¼ cup freshly squeezed lime juice

2 Tablespoons unrefined olive oil

½ teaspoon ground cumin

sea salt and freshly ground black pepper

1 pound firm white fish, such as halibut or mahi mahi

Oil (for brushing grill)

8 6-inch corn tortillas, warmed either on grill or heated griddle pan until pliable

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