2poundsMahi Mahi filets 6 oz each about 1" thickor other 1-inch thick skinless whitefish such as halibut, swordfish or Baja.
18low carb tortillas(6-inch)
Marinade
3tablespoonsvegetable oil
2tablespoonschili powder
2garlic clovesminced
1teaspoondried oregano
1teaspoonground coriander
½cuporange juice
⅓cuplime juiceapproximately 3 limes, divided
saltto taste
Instructions
Marinade
Heat a small skillet over medium heat. Add 2 tablespoons oil and the chili powder. Cook while stirring until fragrant and bubbly.
Add remaining marinade ingredients and simmer 2-3 minutes. Remove from the heat and cool completely in a medium bowl.
Once cooled, add the fish to the marinade and toss well to combine.
Cover and chill for at least 30 minutes or up to 2 hours.
To Grill
Preheat the grill to high heat. Reduce heat to medium-high (about 400°F).
Wet a paper towel with oil and use tongs to grease the grill grates until glossy.
Add the fish to the grill and close the lid. Cook 3-4 minutes.
Use a thin spatula to flip the fish. Cook an additional 4-5 minutes or until the fish reaches 140°F. Note: If the fish doesn't release from the grill, let it cook 1 minute longer.
Transfer fish to plate and set aside to rest.
Place the tortillas on the grill to warm, about 30-40 seconds per side. Wrap tortillas in a dish towel or foil to keep warm.
Flake the fish into large pieces with a fork. Serve in warmed tortillas with desired toppings.
Notes
Avoid flaky fish as they are more likely to stick to the grill and fall apart when flipping.Garnish with lettuce, avocado, radish, cilantro, avocado salsa or peach/pineapple salsa.