| 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 cilantro), if desired |
| 1/2 | cup Old El Paso® Thick 'n Chunky salsa |
Serve with...
Peach Margaritas
Total Time:
15 min
| 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. |
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| 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. |
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| 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. |
Nutrition Information:
170 ( 70); 7g ( 2g, 0g); 35mg; 330mg; 13g ( 1g, 1g); 13g 4%; 0%; 6%; 6% 1 ; 0 ; 0 ; 1 1/2 ; 1 1