Recipes

Grilled Fish Tacos

Want to serve more fish? Here's a fast and flavorful way. 

Grilled Fish Tacos

EatBetterAmerica Recipe by EatBetterAmerica

5.0 star

star

(8)

 

Prep Time

20min

Total Time

20min

Servings

8tacos

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Ingredients

  • 1  pound firm white fish fillets, such as sea bass, red snapper or halibut
  • 1  tablespoon olive or vegetable oil
  • 1  teaspoon ground cumin or chili powder
  • 1/2  teaspoon salt
  • 1/4  teaspoon pepper
  • 8  corn tortillas (6 inches in diameter)
  • 1/4  cup sour cream
  • Toppers (shredded lettuce, chopped avocado, chopped tomatoes, chopped onion and chopped fresh cilant
  • 1/2  cup Old El Paso® Thick 'n Chunky salsa

Directions

  1. Spray grill rack with cooking spray. Heat coals or gas grill for direct heat.

  2. Brush fish with oil; sprinkle with cumin, salt and pepper. Cover and grill fish over medium heat 5 to 7 minutes, turning once, until fish flakes easily with fork.

  3. Heat tortillas as directed on package. Spread sour cream on tortillas. Add fish, Toppers and salsa.

Recipe Versions

Tips & Notes

  • Substitution

    Fish tacos typically are made with corn tortillas instead of flour, but you can also use small flour tortillas. Top these flavorful fish tacos with any of your favorite condiments: shredded lettuce or cabbage, chopped tomatoes, onions, cucumbers, avocados or fresh cilantro. Serve with a squeeze of fresh lime juice.

  • Did You Know

    Fish tacos originated more than 25 years ago in San Felipe, a Mexican town on the Gulf of California. Because fresh fish was so plentiful, they wrapped it inside tortillas.

Nutritional Information

  • 1 Taco:
  • 170
  • 7g (Saturated Fat 2g, Trans Fat 0g)
  • 35mg
  • 330mg
  • 13g (Dietary Fiber 1g, Sugars 1g)
  • 13g
  • Percent Daily Value*:
  • 4%
  • 0%
  • 6%
  • 6%
  • Exchanges:
  • 1
  • 1 1/2
  • 1
  • Carbohydrate Choices:
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

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