Recipe courtesy of Bobby Deen
Episode: Light! Fresh!
25 min
25 min
6 servings
25 min
25 min
6 servings


Taco Seasoning:
  • 1 tablespoon ancho chili powder
  • 1 tablespoon chili powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon celery salt
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
Fish Tacos:
  • 1 1/2 pounds mahi mahi
  • 1 tablespoon canola oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 12 corn tortillas, warmed
  • Shredded red and green cabbage, for serving
  • Nonfat Greek yogurt, for serving
  • Lime wedges, for serving
  • Hot sauce, for serving


Watch how to make this recipe.

For the taco seasoning: Mix together the chili powders, coriander, cumin, garlic powder, oregano, paprika, celery salt, kosher salt and cayenne in a small bowl.

For the fish tacos: Preheat the grill to high heat. Sprinkle the fish with the oil, salt, black pepper and taco seasoning; grill the fish for 5 to 6 minutes per side to cook through. Serve the fish in warmed corn tortillas topped with shredded cabbage, yogurt, lime wedges and hot sauce, if desired.

Cook's Note

Use the taco seasoning immediately, or store in an airtight container at room temperature for up to 6 months.


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