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Grilled Fish Tacos

grilled fish tacos Entree Mexican
Grilled Fish Tacos
  • Prep 20 min
  • Total 20 min
  • Servings 6
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Want to serve more fish? Here's a fast and flavourful way. ...MORE + LESS -

Ingredients

1 lb (500 g) firm white fish fillets, such as sea bass, red snapper or halibut
1 tbsp (15 mL) olive or vegetable oil
1 tsp (5 mL) ground cumin or chili powder
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 pkg (12-count) Old El Paso* Medium Soft Flour Tortillas (6-inch)
1/4 cup (50 mL) sour cream
Toppers (shredded lettuce, chopped avocado, chopped tomatoes, chopped onion and chopped fresh cilantro), if desired
1/2 cup (125 mL) Old El Paso* Thick N' Chunky Salsa

Steps

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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.

Expert Tips

  • Substitution: You can also use small corn tortillas instead of flour.
  • Tip: Top these flavourful fish tacos with any of your favourite condiments: shredded lettuce or cabbage, chopped tomatoes, onions, cucumbers, avocados or fresh cilantro. Serve with a squeeze of fresh lime juice.
  • Did You Know? 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

Nutrition Facts

Serving Size: 6 Servings
Calories
170
% Daily Value
Total Fat
7
Saturated Fat
2
Trans Fat
0
Cholesterol
35
Sodium
330
Dietary Fiber
1
Sugars
1
Protein
13
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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