Quick Grilled Fish Tacos

Nothing fishy going on here! Grill the fish and tortillas for these tasty tacos, and dinner’s done in 30 minutes.

Save and Share

false

( 0 Ratings)

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

8859cdb6-7978-40e3-bc59-0052e530eb0f

Prep Time 30 min
Total Time 30 min
Servings 5

Ingredients

1: lb white fish fillets, such as tilapia or catfish

2: tablespoons Old El Paso® 40% less-sodium taco seasoning mix (from 1 oz package)

3: tablespoons reduced-fat ranch dressing

4: cups coleslaw mix (shredded cabbage and carrots)

1: small jalapeño chile, seeded, finely chopped

10: corn tortillas (6 inch)

1 1/4: cups sliced radishes (about 10)

: Red pepper sauce to taste, if desired

: Tomatillo salsa, if desired

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 Heat gas or charcoal grill. Cut 1 (18x12-inch) sheet of heavy-duty foil; spray with cooking spray. Sprinkle both sides of fish fillets with 2 teaspoons of the seasoning mix. Place fish on center of foil sheet. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
2 Place packet on grill over high heat. Cover grill; cook about 10 minutes, rotating packet 1/2 turn after 5 minutes, until fish flakes easily with fork. Let cool slightly; cut into bite-size chunks.
3 Meanwhile, in large bowl, mix dressing and remaining 4 teaspoons seasoning mix. Add coleslaw mix and chile; toss to coat. Let stand 10 minutes. Meanwhile, wrap stack of tortillas in sheet of foil; place on coolest part of grill 5 to 10 minutes, turning occasionally, until steaming.
4 To serve, spoon about 1/4 cup fish chunks and 1/4 cup coleslaw mixture onto each tortilla; top with 2 tablespoons radishes. Fold tortillas around filling. Serve with pepper sauce and tomatillo salsa.

EXPERT TIPS

Expert Tips

When chopping the jalapeño chile, wear gloves to prevent skin irritation from the oils.

To warm tortillas in the microwave: Place a stack of tortillas between slightly dampened microwavable paper towels; microwave on High about 45 seconds or until warm.

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

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 240
Calories from Fat: 40),

% Daily Value

Total Fat: 4g; 4%
(Saturated Fat 1/2g, 1/2% Trans Fat 0g 0% ),
Cholesterol: 50mg; 50%;
Sodium: 410mg; 410%;
Total Carbohydrate: 30g; 30%
(Dietary Fiber 4g 4% Sugars 4g 4% ),
Protein: 21g; 21%

% Daily Value*:

Vitamin A: 40%;
Vitamin C: 35%;
Calcium: 10%;
Iron: 8%;

Exchanges:

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