Grilled Fish Tacos

Grilled Fish Tacos

Serves 6
Fish tacos might just be the perfect summer dish. Here they're topped with a creamy sour cream sauce, shredded cabbage and a squeeze of fresh lime juice.
  • Olive oil
  • 2 pounds tilapia (or any firm white fish), cut into 1-inch strips
  • Salt and pepper, to taste
  • 12 corn tortillas
  • 1/4 cup mayonnaise
  • 1/4 cup Mexican crema or sour cream
  • 2 tablespoons ketchup
  • 1 1/2 cup shredded red cabbage
  • 2 large tomatoes, chopped
  • 2 limes, cut into wedges
  • Salsa or hot sauce
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Dip a paper towel in a bit of olive oil and, using tongs, brush over a clean, hot grill. Season fish all over with salt and pepper and arrange on grill over medium heat. Cook, flipping once, until cooked through, 2 to 3 minutes per side.

Meanwhile, warm a few tortillas at a time by sprinkling them lightly with water and placing them on the grill. Turn tortillas frequently and transfer to a kitchen towel as done to keep warm.

Put mayonnaise, crema, and ketchup into a small bowl, mix well and set aside. When fish is done, place a few strips in each tortilla, then top with shredded cabbage, chopped tomatoes and a spoonful of the reserved sauce. Serve with lime wedges and salsa on the side.
Nutritional Info: 
Per Serving: 690 calories (160 from fat), 18g total fat, 3g saturated fat, 85mg cholesterol, 640mg sodium, 90g carbohydrates, (7 g dietary fiber, 4g sugar), 38g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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