Fresher Fish Tacos

WELLNESS | by JEAN GALTON

AS MUCH AS I LOVE FRIED ANYTHING, occasionally I’ll opt for a lighter and healthier route, as in these fish tacos. Instead of the usual deep-fried cod, here the fish is grilled, adding a nice smoky flavor to the mix. With a crunchy cabbage mix, corn tortillas and a lime-flavored mayonnaise sauce, you won’t miss the deep fryer.

© ANGIE NORWOOD BROWNE

Lighter Fish Tacos
Serves 4

1/2 medium head savoy or green cabbage, thinly shredded
1 cup shredded purple cabbage
1 carrot, peeled and shredded
3 tablespoons lime juice
1 tablespoon minced jalapeno
1/2 cup light mayonnaise
1/2 cup low-fat Greek yogurt
1/4 cup chopped cilantro
1 pound cod, mahi-mahi or halibut fillets
Coarse salt and freshly ground black pepper
Grated zest of 1 lime
Warm corn tortillas

1. Preheat a grill to high and oil the grates.
2. In a large bowl, toss together the cabbages, carrot, lime juice and jalapeno. In a small bowl stir together the mayonnaise, yogurt and cilantro. Set aside.
3. Sprinkle the fish with the salt and pepper and grill just until done, about 8 minutes per inch of thickness. Sprinkle with the lime zest and cut into serving pieces. Serve with the cabbage, mayonnaise sauce and corn tortillas.