Mojito Grilled Fish Tacos

Expand your grilling repertoire with
this light-but-filling dish.
The marinade is inspired by the
herb infused cocktail of the moment,
the mojito, and the creamy slaw.

Ingredients:
2 tablespoons lime juice
2 tablespoons minced mint leaves
1 tablespoon canola oil
1/2 teaspoon salt
1 teaspoon sugar
1 fresh jalapeno chile, seeded and minced
1 pound firm white fish, such as halibut,
snapper or cod, cut into 8 finger-shaped pieces

Lime Slaw:
1/2 cup low-fat mayonnaise
2 tablespoons chopped mint
1 tablespoon fresh lime juice
1 1/2 cups shredded cabbage
8 corn tortillas, warmed on the grill

Directions:
Combine marinade ingredients; stir well.
Add fish to marinade.
Refrigerate 30 minutes, turning once.
Remove fish from marinade. Discard marinade.
Prepare grill for high-heat cooking.
Place fish directly over heat; grill until firm,
opaque and lightly browned, about 7 minutes, turning once.
To prepare lime slaw, combine mayonnaise,
mint and lime juice with cabbage.
To serve, place grilled fish on corn tortilla;
top with 3 tablespoons slaw. Fold tortillas over.