Grilled fish tacos - B Positive Plasma

Grilled fish tacos

For our last #wellnesswednesday iron-rich recipe post in December, B Positive Insider is serving up a grilled fish taco recipe that will elevate your iron levels but not your fat intake. The trick to grilling the fish so that it has that fried food taste is to coat the fillets with an Adobo rub and make sure the grill is hot and well-oiled. 


What you'll need for the fish: 

4 teaspoons chile powder  

2 tablespoons lime juice 

2 tablespoons extra-virgin olive oil 

1 teaspoon ground cumin 

1 teaspoon onion powder 

1 teaspoon garlic powder 

1 teaspoon salt 

½ teaspoon freshly ground pepper 

2 pounds tilapia ½- ¾ inch thick, skinned and cut into 4 portions 

For the coleslaw:  

¼ cup reduced-fat sour cream 

¼ cup low-fat mayonnaise 

2 tablespoons chopped fresh cilantro 

1 teaspoon lime zest 

2 tablespoons lime juice 

1 teaspoon sugar 

⅛ teaspoon salt 

Pepper to taste 

3 cups finely shredded red or green cabbage 

12 corn tortillas 


To prepare the fish, combine chili powder, lime juice, oil, cumin, onion powder, garlic powder, salt and pepper for adobo rub in a small bowl. Rub adobo powder all over fish. Let stand 20 to 30 minutes for the fish to absorb the flavor. 

For the coleslaw, combine sour cream, mayonnaise, cilantro, lime zest, lime juice, sugar, salt and pepper in a medium bowl and mix until smooth and creamy. Add cabbage and toss to combine. Refrigerate until ready to use. 

Preheat grill to medium-high. Oil the grill rack or use a grilling basket if you have one. To oil a grill rack, drench a paper towel in extra virgin olive oil, fold in half, then hold it with tongs and rub it over the rack; it's important to not use cooking spray on a hot grill.  

Grill the fish until it is cooked through and easily flakes with a fork, about 3 to 5 minutes per side. Transfer the fish to a platter and cut into large chunks. Stack 12 tortillas and wrap in damp paper towels, then microwave on high for 30 seconds. Serve the tacos family-style by passing the fish, tortillas, coleslaw and taco garnishes separately. 

Enjoy this delicious and flavorful meal the day before or the day you donate with plenty of water! 


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