Grilled Fish Tacos with Jicama Slaw

Grilled fish tacos are a healthy and delicious option for any time of the year! This recipe does not call for traditional tortillas and uses jicama, a sweet root vegetable, for a crunchy and refreshing slaw.

Grilled Fish Tacos with Jicama Slaw

Grilled Fish Ingredients

  • 1 pound of white fish fillets (cod, tilapia or mahi-mahi)
  • 1 tablespoon of olive oil
  • 1 teaspoon of chili powder
  • 1/2 teaspoon of cumin
  • Salt and pepper to taste

Jicama Slaw Ingredients

  • 1 cup of julienned jicama
  • 1/2 cup of shredded red cabbage
  • 1/4 cup of chopped cilantro
  • 2 tablespoons of lime juice
  • 1 tablespoon of olive oil
  • Salt and pepper to taste

Toppings: avocado, salsa, lime wedges

Directions

  1. Preheat your grill to a medium heat.
  2. Brush the fish fillets with olive oil and season with chili powder, cumin, salt and pepper.
  3. Grill the prepared fish for 3-5 minutes per side or until cooked through.
  4. For the jicama slaw, combine all ingredients in a bowl and toss to combine.
  5. Serve grilled fish with jicama slaw and your choice of toppings.

Tips for Keeping the Recipe Low-Fat and Low-Carb

  • Not a fan of fish? Opt for another lean protein, like chicken breast, turkey or shrimp.
  • If you want to load up on vegetables, go for the non-starchy options such as, peppers, onions, tomatoes and leafy greens.
  • Cheese can taste good on tacos, but be sure to limit the amount and choose a low-fat option.
  • Looking to add sauce? Be mindful of the sauce you use. Many Mexican sauces are high in carbs, so look for low-carb options or make your own.

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