Fish tacos with honey-cumin cilantro slaw and chipotle mayo

Monday, January 21st 2008, 11:38 am
By: News 9


  • 4 (4 ounce) fillets of Ahi Tuna, cut into chunks
  • 1/2 cup fresh lime juice
  • salt and ground black pepper to taste
  • 1/3 cup fresh lime juice
  • 2 tablespoons honey
  • 1 teaspoon ground cumin  
  • 1/4 cup low fat mayonnaise
  • 2 chipotle chilies in adobo sauce
  • 1 tablespoon adobo sauce from chipotle peppers
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 2 cups 3 color coleslaw blend
  • 1 cup minced fresh cilantro leaves
  • 8 (8 inch) fat free whole wheat tortillas


  1. Place the tuna filet chunks in a flat dish and pour 1/2 cup lime juice over the fish. Cover, and refrigerate at least 4 hours.
  2. Meanwhile, make the honey-cumin sauce by whisking together 1/3 cup lime juice, honey, and ground cumin a small bowl. Set aside until needed.
  3. To make the chipotle mayonnaise dressing, place the mayonnaise, chilies, adobo sauce, 1/4 teaspoon salt, and cayenne pepper together in the bowl of a food processor. Pulse until smooth. Cover, and refrigerate until needed.
  4. To cook the fish, spray the skillet skillet with pan. Over medium heat. Cook the fish, turning until all sides are golden brown, and flesh is easily flaked with a fork. Drain on paper towels. Brush the fish with the honey-cumin sauce.
  5. Mix the coleslaw and cilantro together in a bowl. Reserve 1/4 cup of the chipotle mayonnaise dressing, and pour the remaining dressing over the coleslaw mixture. Toss to coat evenly with the dressing.
  6. Place the tortillas on a flat surface, and spread each with 1 tablespoon reserved chipotle mayonnaise dressing. Divide the fish between the tortillas. Top with the cilantro coleslaw.


One taco (8 tacos per recipe) provides 235 calories, 18 grams protein, 6 grams fat, 1.2 grams saturated fat, 30 gram carbohydrate, 2.8 grams fiber, 24 mg cholesterol and 156 mg sodium (not counting salt "added to taste")  Note:  Tuna is a good source of healthy "fish" oils.