Grilled Fish Tacos

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

This is a version of Grilled Fish Tacos by LiveBetterAmerica

“At a taqueria the fish was served on hand made tortillas with cabbage. The best ever!”

ntmid8rRecipe by ntmid8r

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20 minutes

20 minutes

8 tacos



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Nutrition Info

  • 1 Taco
  • 170
  • 7g
    (Saturated Fat 1 1/2g, Trans Fat 0g)
  • 35mg
  • 300mg
  • 13g
    (Dietary Fiber 1g, Sugars 1g)
  • 13g
  • Percent Daily Value*
  • 4%
  • 0%
  • 4%
  • 6%
  • Exchanges
  • 1/2
  • 1 1/2
  • 1
  • Carbohydrate Choices
  • 1

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

Tips & Techniques

  • Eat Fish

    Eating lean fish is a smart choice. Many varieties can be relatively low in fat and high in protein--if broiled or baked. Skip the fried versions.

  • 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.

Ingredients

  • 1  lb 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 inch)
  • 1/4  cup reduced-fat sour cream
  • Toppers (shredded lettuce, chopped avocado, chopped tomatoes, chopped onion and chopped fresh cilantro), if desired
  • 1/2  cup chunky-style salsa

Directions

  1. 1Heat gas or charcoal grill. Brush fish with oil; sprinkle with cumin, salt and pepper.
  2. 2Carefully spray grill rack with cooking spray. Place fish on grill. Cover grill; cook over medium heat 5 to 7 minutes, turning once, until fish flakes easily with fork.
  3. 3Heat tortillas as directed on package. Spread sour cream on tortillas. Add fish, Toppers and salsa.
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