Spotlight Recipe: Fish Tacos with Chili Mayo & Grilled Corn
We've talked about lean meats for the grill, but fish is a lighter option, too. This dish is simple: tender, grilled Mahi Mahi fills a soft corn tortilla and shredded cabbage gives some extra crunch. A drizzle of homemade, spicy sauce adds a bit of kick. I always grill an ear of corn for a splash of color (and added nutrients) on the side.
Just because it's got mayonnaise and a Mexican flair doesn't mean it's an overindulgence -- this whole meal weighs in at only 360 calories and less than 10 grams of fat!
Heat grill or grill pan to medium high. Place corn on 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 chili mayo, place yogurt in a small bowl lined with 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 chili mayo; serve with corn and lime wedges.