Grilled Fish Taco Recipe
Ingredients
| Lime juice | 2 Tablespoon | |
| Chili powder | 2 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| 2 tilapia or cod fillets (5 oz each) | ||
| 4 whole wheat tortillas (6 inch) | ||
| Lettuce | 1 Cup (16 tbs), shredded | |
| Black beans | 1 /2 Cup (16 tbs), drained, rinsed | |
| 1 /4 cup chopped seeded tomato | ||
| Cheddar Cheese | 1 /4 Cup (16 tbs) | |
| 1 /4 cup fat-free sour cream, if desired | ||
| Cilantro | 2 Tablespoon, chopped | |
Directions
GETTING READY
1 In heavy-duty resectable food-storage plastic bag, mix lime juice, chili powder and cumin. Add fish and seal the bag. Turn bag several times to coat fish with marinade. Refrigerate for 15 to 30 minutes to marinate.
MAKING
2 Brush the grill rack with canola oil. Heat gas or charcoal grill.
3 Place the fish on grill, cover and cook over medium heat for 4 to 6 minutes, turning every 2 minutes, until fish flakes easily with fork.
4 Cut the fish into bite-size pieces and divide among tortillas. Fill with lettuce, beans, tomato, cheese, sour cream and cilantro.
SERVING
5 Serve immediately
1 In heavy-duty resectable food-storage plastic bag, mix lime juice, chili powder and cumin. Add fish and seal the bag. Turn bag several times to coat fish with marinade. Refrigerate for 15 to 30 minutes to marinate.
MAKING
2 Brush the grill rack with canola oil. Heat gas or charcoal grill.
3 Place the fish on grill, cover and cook over medium heat for 4 to 6 minutes, turning every 2 minutes, until fish flakes easily with fork.
4 Cut the fish into bite-size pieces and divide among tortillas. Fill with lettuce, beans, tomato, cheese, sour cream and cilantro.
SERVING
5 Serve immediately
Chef
