Fish Tacos with Chili Mayo & Grilled Corn

Fish Tacos with Chili Mayo & Grilled Corn an easy meal prepared and do not like a lot of tasty fire very kind for fishermen they know well its advantage

Fish Tacos with Chili Mayo & Grilled Corn
Fish Tacos with Chili Mayo & Grilled Corn


4 ears fresh corn, husks removed

1 pound raw Mahi Mahi fillets

2 teaspoon canola oil

Juice of 1/2 a lime

Kosher salt and freshly ground black pepper

8 corn tortillas, warmed

2 cups shredded green cabbage

Lime wedges

Spicy Mayo:

2 tablespoons nonfat Greek yogurt

2 tablespoons mayonnaise

2 tablespoons ketchup

1 teaspoon chili sauce (such as Sriracha)

1 tablespoon freshly squeezed lemon juice


Heat grill or grill pan to medium-high. Place corn on the grill and cook for 4-6 minutes; season with salt and pepper. Season fish with canola oil, lime juice, salt, and pepper. Grill for 5-6 minutes per side until cooked through. Transfer to a plate and break up into chunks. For the spicy mayo, place yogurt in a small bowl lined with a paper towel for 5 minutes to remove some of the excess liquid. In another small bowl, combine yogurt, mayonnaise, ketchup, chili sauce, and lemon juice; whisk to combine. Assemble tacos in tortillas with fish, cabbage and spicy mayo; serve with corn and lime wedges.

Nutrition Info Per Serving (1 piece of corn and 2 tacos topped with chili mayo)Calories: 360 calories total Fat: 9.5 grams saturated Fat: 1 gram Protein: 27 grams carbohydrate: 46 grams Sodium: 245 milligramsCholesterol: 83 milligramsFiber: 6 gramsFried

The trick to lighter fried foods is to make sure the batter is the right consistency and the oil is at the perfect temperature – otherwise, you’ll end up with oil overload! Following this method, the fish will only absorb a small fraction of the oil. These crunchy tacos come in at 420 calories per serving, toppings included!

Open Next Page To See More!
Don't forget to share

About the author


Leave a Comment