Grilled fish tacos

Serve these grilled fish tacos with an avocado, mango and Bibb lettuce salad tossed in a light poppy seed dressing.

Freshly frozen, farm-raised fish is often a very economical option for those of us who don’t live with a seaport nearby. Check with your market’s fish department to find the best prices and quality.

Grilled fish tacos

Grilled fish tacos
Ingredients

1/2 cup fat-free sour cream
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon blackening or Cajun seasoning
3/4 pound firm white fish fillets (such as red snapper, halibut or striped bass)
4 fat-free flour tortillas
1/2 cup (2 ounces) shredded Cabot 50% Reduced-Fat Cheddar cheese
Optional toppings: fresh lime wedges, diced tomato, finely shredded red cabbage, sliced green onion, chopped fresh jalapeno salsa

Directions
  1. Prepare and preheat grill.
  2. Combine sour cream, cilantro and lime juice in a small bowl; set aside.
  3. Sprinkle seasoning over fish. Cook fish on grill over medium-high heat just until opaque in center (about 2 to 5 minutes per side depending on thickness of fillets.) Transfer fish to bowl and flake into bite-size pieces with fork.
  4. Place tortillas on grill and cook until lightly charred on both sides, about 20 seconds per side.
  5. Divide fish among tortillas; top evenly with sour cream mixture and cheese. Serve with toppings, as desired.

Note: To prepare fish in the oven, place on a baking sheet coated with cooking spray and bake at 350 degrees for 12 minutes or until fish flakes with a fork.

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Nutritional analysis: 370 Cal, 11g Total Fat, 3g Sat Fat, 580mg Sodium, 32g Carbohydrates, 3g Dietary Fiber, 31g Protein, 200mg Calcium
Makes 4 servings



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