Grilled Grouper Tacos Recipe
Ingredients
| 1/4 cup low-fat sour cream | ||
| Lime juice | 3 1/2 Tablespoon, divided | |
| Corn kernels | 3/4 Cup (16 tbs), frozen | |
| 2 small plum tomatoes, seeded and diced | ||
| Green onions | 1/4 Cup (16 tbs), thinly sliced | |
| Olive oil | 2 1/2 Tablespoon, divided | |
| Cilantro | 2 Tablespoon, chopped | |
| 1 teaspoon minced seeded jalapeho pepper | ||
| Salt | 3/4 Teaspoon, divided | |
| Ground black pepper | 1/4 Teaspoon, divided | |
| Onion | 1 1/2 Cup (16 tbs), thinly sliced | |
| 1/2 red bell pepper, seeded and cut into thin strips | ||
| 8 (6-inch) tostada shells | ||
| 1 pound grouper or other firm white fish fillets | ||
| Chili powder | 1/2 Teaspoon | |
| Ground cumin | 1/4 Teaspoon | |
| Cooking spray | ||
| 2 cups shredded romaine or leaf lettuce | ||
Directions
1. Combine sour cream and 2 tablespoons lime juice. Cover and chill.
2. Place a large nonstick skillet over medium heat. Add corn; saute 3 to 4 minutes or until corn is lightly-browned. Combine corn, tomato, green onions, 1 tablespoon lime juice, 1 tablespoon oil, cilantro, jalapefio pepper, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a bowl. Toss gently. Cover and chill.
3. Add 1 tablespoon oil to pan. Place over medium heat. Add sliced onion; saute 3 to 4 minutes or until onion is crisp-tender. Add bell pepper; cook 2 to 3 minutes or until pepper softens. Stir in 1/4 teaspoon salt; transfer to a bowl.
4. Heat tostada shells according to package directions; keep warm.
5. Prepare grill.
6. Combine fish, 1 1/2 teaspoons oil, 1 1/2 teaspoons lime juice, chili powder, cumin, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a large zip-top plastic bag. Toss gently. Place fish on grill rack coated with cooking spray; grill 6 to 7 minutes on each side or until fish flakes easily when tested with a fork. Flake fish.
7. Top each tostado shell with 1/4 cup shredded lettuce. Spoon onion and bell pepper mixture evenly over lettuce; divide fish evenly over onion and bell pepper mixture. Top fish with corn salsa; drizzle with the sour cream mixture.
2. Place a large nonstick skillet over medium heat. Add corn; saute 3 to 4 minutes or until corn is lightly-browned. Combine corn, tomato, green onions, 1 tablespoon lime juice, 1 tablespoon oil, cilantro, jalapefio pepper, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a bowl. Toss gently. Cover and chill.
3. Add 1 tablespoon oil to pan. Place over medium heat. Add sliced onion; saute 3 to 4 minutes or until onion is crisp-tender. Add bell pepper; cook 2 to 3 minutes or until pepper softens. Stir in 1/4 teaspoon salt; transfer to a bowl.
4. Heat tostada shells according to package directions; keep warm.
5. Prepare grill.
6. Combine fish, 1 1/2 teaspoons oil, 1 1/2 teaspoons lime juice, chili powder, cumin, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a large zip-top plastic bag. Toss gently. Place fish on grill rack coated with cooking spray; grill 6 to 7 minutes on each side or until fish flakes easily when tested with a fork. Flake fish.
7. Top each tostado shell with 1/4 cup shredded lettuce. Spoon onion and bell pepper mixture evenly over lettuce; divide fish evenly over onion and bell pepper mixture. Top fish with corn salsa; drizzle with the sour cream mixture.
Chef
