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Home > Recipes > Global Flavors > Grilled Fish Tacos

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Grilled Fish Tacos

Grilled Fish Tacos
Recipe Tip
Eat Fish
Eating lean fish is a smart choice. Many varieties can be relatively low in fat and high in protein--if broiled or baked. Skip the fried versions.
Substitution
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.

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Want to serve more fish? Here's a fast and flavorful way. From eatbetteramerica.
Prep Time:20 min
Start to Finish:20 min
makes:8 tacos
1lb firm white fish fillets, such as sea bass, red snapper or halibut
1tablespoon olive or vegetable oil
1teaspoon ground cumin or chili powder
1/2teaspoon salt
1/4teaspoon pepper
8corn tortillas (6 inch)
1/4cup reduced-fat sour cream
Toppers (shredded lettuce, chopped avocado, chopped tomatoes, chopped onion and chopped fresh cilantro), if desired
1/2cup chunky-style salsa
1.Heat gas or charcoal grill. Brush fish with oil; sprinkle with cumin, salt and pepper.
2.Carefully spray grill rack with cooking spray. Place fish on grill. Cover grill; cook 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.
Nutritional Information
1 Taco: Calories 170 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 35mg; Sodium 300mg; Total Carbohydrate 13g (Dietary Fiber 1g, Sugars 1g); Protein 13g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 6% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 Lean Meat; 1/2 Fat Carbohydrate Choices: 1 
*Percent Daily Values are based on a 2,000 calorie diet.
 
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Love These
Not a huge fish fan, but eat it to be healthy. I do love fish tacos, but never made them at home. I used mahi mahi fillets, cut them up in chunks and pan fried them quickly using a little olive oil (I was in a hurry). Used the seasonings and flour tortillas. Fresh cilantro from the garden and the favorite toppings made great home-made Tacos Pescados!! We have fish more often thanks to this!
Posted at 3:35 PM on April 6 2011 by ArizonaHeat
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