Grilled Fish Tacos
Serves 6
Time 40 min
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.
Special Diets:
Ingredients
- 2 pounds tilapia (or any firm white fish), cut into 1-inch strips
- 1/4 teaspoon ground black pepper
- 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
- 1/4 cup salsa, for serving
- 1/4 teaspoon fine sea salt
Method
Prepare a grill for medium heat cooking, oiling the grill grates as needed.
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 until warmed through and browned around the edges.
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 (7g dietary fiber, 4g sugar), 38g protein.
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.
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Ingredients
- 2 pounds tilapia (or any firm white fish), cut into 1-inch strips
- 1/4 teaspoon ground black pepper
- 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
- 1/4 cup salsa, for serving
- 1/4 teaspoon fine sea salt