Battered and fried fish tacos are delicious, but not particularly healthy. Here, we treat the fish to a citrus marinade, grill it, and serve in soft corn tortillas with avocado and tangy cabbage slaw—healthy and delicious, combined. Don’t forget to make a batch of Guacamole and Tomatillo Salsa before you begin.
This recipe was featured as part of our Healthy Cooking photo gallery.
Make quick work of shredding the cabbage and slicing the onions (and get them perfectly thin and even) with a mandoline. This compact, non-slip model lets you adjust the size of your slices and includes a box to safely store the blades.Buy on Amazon ›
We love the crisp and lively 2012 deAlto Amo Blanco Sauvignon Blanc to complement these zesty fish tacos. The salty minerality and super-bright acidity match the hint of spice and spritz of lime that we love in the tacos.Shop on Glassful ›