This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MarinadesWithMazola #MakeItWithHeart #CollectiveBias
Grilled Fish Tacos
Grilling is one of my favorite ways to cook during the summer! Going into summer, I have been trying to make some of my favorite grilling recipes lighter by replacing just a few ingredients with ones that are better for me. A clinical study that showed Mazola® Corn Oil reduces cholesterol 2x more than extra virgin olive, oil so I wanted to give it a try. To learn more about this claim, see Mazola.com. Once I heard about the study, I knew it was time to switch and give it a go in my next grilling recipe. Text MAZOLA to 79495 between 6/20/19 – 9/26/19 to receive $1.00 back on your purchase of Mazola 40oz Corn Oil! Limit 1 rebate per household. PayPal account required. By texting, you expressly consent to receive multiple automated text messages on this offer. Consent not required as a condition of purchase. Message & data rates apply. Text HELP or STOP to 79495 at any time. Full terms: http://cbi.as/a38tw.
I had been really wanting to try our local fish market, so I decided that for my first summer grilling recipe of the year, I wanted to make a healthier spin on classic fish tacos. For my version, I was envisioning grilling the fish instead of covering it with a batter and deep frying it, substituting a crema made with mayonnaise and sour cream for plain greek yogurt, and using Mazola Corn Oil instead of a different cooking oil such as vegetable, canola, or peanut. Additionally, instead of a slaw that is bogged down with sauce, I decided to simply mix fresh lime and red cabbage together to add a little extra crunch and flavor to the tacos.
Mazola Corn Oil is great because it is a heart-healthy, all-purpose, and cholesterol free cooking oil that can be used for anything such as baking, grilling, sautéing, stir-frying, or even adding to a marinade. I used it in both the marinade for this recipe and on the grill to keep the fish from sticking. Mazola Corn oil has a neutral flavor that allows the ingredients you are cooking with to shine through, plus it has a higher smoke point than most cooking oils at 450 degrees. I had no idea that cooking oils all have different smoke points and that if you exceed them, they can negatively affect the food’s flavor and nutritional value.
For this recipe, you can use really any white fish such as cod, halibut, etc. I chose to go with the general lake whitefish that the fish monger had and it tasted great. Additionally, I was able to find a plain greek yogurt at the store that came in a squeezable bottle that was made for situations just like this. If you can’t find that, you can always put it in a squeeze bottle yourself or just use a dollop of it on your tacos.
- 1 - 1 1/2 pounds fresh whitefish
- 2 limes
- 2 tablespoons chipotles*
- 2 cloves garlic (minced)
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 3 tablespoons Mazola® Corn Oil
- 1 cup red cabbage (thinly sliced)
- Plain greek yogurt
- Corn tortillas
- Zest limes and then squeeze the juice into a bowl.
- In a large plastic container or plastic ziploc bag, combine fish, 3/4 of the lime zest, 3/4 of the lime juice, chipotle, minced garlic, onion powder, cumin, salt, and Mazola® Corn Oil. Mix until combined and then place in the refrigerator for 20-30 minutes to marinade.
- In a small mixing bowl, combine remaining lime juice and lime zest with the cabbage. Mix and then refrigerate until ready to serve.
- Brush grill grates with Mazola® Corn Oil and bring the grill to medium heat. Place fish on grill and cook for about 3-5 minutes before cooking for an additional 3-5 minutes or until cooked through. Alternatively, you can used a grill pan on the stove, using the same instructions. This is a great option if you pieces of fish are smaller.
- Warm up corn tortillas and serve with the grilled fish, red cabbage, cilantro, and a bit of plain greek yogurt.
*I used a can of chipotles in adobo sauce. This is usually available in most grocery stores Spanish foods department.