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Recipe

Grilled Fish Tacos

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

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( 6 Ratings)

6 Ratings

5 Stars 50%

4 Stars 17%

3 Stars 17%

2 Stars 17%

1 Stars

Member Reviews ( 1 )

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PREP TIME 20 Min
TOTAL TIME 20 Min
SERVINGS 8

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

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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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Expert Tips

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.

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.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Taco)

Calories 170

(Calories from Fat 70),

Total Fat 7g

(Saturated Fat 2g,
Trans Fat 0g),

Cholesterol 35mg;
Sodium 330mg;
Total Carbohydrate 13g

(Dietary Fiber 1g,
Sugars 1g),

Protein 13g;

Percent Daily Value*:

Exchanges:

1 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
1 1/2 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 Fat;

Carbohydrate Choices:

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

Review & Comments

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1 - 1 of 1 Reviews View All

Posted 6/30/2008 8:59:57 PM REPORT ABUSE donnaquixote said:

Rating:

We purchased one pound of Canadian fresh caught Pacific Snapper for the fish. We used an oiled (olive oil, not cooking spray) fish cooking pan with the holes in it and when the fish was flaky yet still moist, we took it off. After following directions, I needed a little more spice than directed. I thought the fish would be done, as it met the recipe cook test, but fish seemed too drippy/juicy. It seemed that the flavors of the cumin/pepper could have ran out with the juices. Also, we seem to be having problems keeping the fish warm when adding cool sour cream and guacamole toppers. Still, the tacos were way fresher and better than restaurant tacos. The add-ons we used were: sour cream, homemade guacamole with serrano chiles, fresh lemon, salt, fresh cracked pepper, garlic powder, minced tomatoes, onion, Cholula (Chili Garlic), and fresh limes. Side dishes were homemade fideo soup and seedless watermelon.

This reply was: Helpful Inspiring