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
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
Prepare and preheat grill.
Combine sour cream, cilantro and lime juice in a small bowl; set aside.
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.
Place tortillas on grill and cook until lightly charred on both sides, about 20 seconds per side.
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.