Grilled Fish Tacos

Makes 4 servings
5 average rating

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Nutrition Analysis

Calories   385
Total Fat   13.5g
Saturated Fat   4.25g
Cholesterol   122mg
Sodium   565mg
Carbohydrates   31g
Dietary Fiber   0g
Protein   21g
Calcium   147mg
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Freshly frozen, farm-raised fish is often a very economical option for those of us who don't live with a seaport nearby. Check with your market's fish department to find the best prices and quality.
Ingredients:

1/2 cup Light Sour Cream
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon blackening or Cajun seasoning
3/4 pound firm white fish fillets (such as red snapper, halibut or striped bass)
4 fat-free flour tortillas
2 ounces Cabot Sharp Light Cheddar, grated (about 1/2 cup)
Optional toppings: fresh lime wedges, diced tomato, finely shredded red cabbage, sliced green onion, chopped fresh jalapeno salsa

Directions:

1. Prepare and preheat grill.

2. Combine sour cream, cilantro and lime juice in a small bowl; set aside.

3. Sprinkle seasoning over fish. Cook fish on grill over medium-high heat just until opaque in center (about 2 to 5 minutes per side depending on thickness of fillets.) Transfer fish to bowl and flake into bite-size pieces with fork.

4. Place tortillas on grill and cook until lightly charred on both sides, about 20 seconds per side.

5. Divide fish among tortillas; top evenly with sour cream mixture and cheese. Serve with toppings, as desired.

Note: To prepare fish in the oven, place on a baking sheet coated with cooking spray and bake at 350°F for 12 minutes or until fish flakes with a fork.

Make it a Meal:
Serve with an avocado, mango and Bibb lettuce salad tossed in a light poppyseed dressing


Recipe courtesy of Jimmy Kennedy.