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Prep 20min
Total20min
Servings8
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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 cilantro), if desired
1/2
cup thick & chunky salsa
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Steps
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.
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.
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