Grilled Fish Tacos
Makes 4 servings
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. ½ cup fat-free sour cream ¼ 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 1/2 cup (2 ounces) shredded Cabot 50% Reduced-Fat Cheddar cheese Optional toppings: fresh lime wedges, diced tomato, finely shredded red cabbage, sliced green onion, chopped fresh jalapeno salsa Prepare and preheat grill. 1. 2. Combine sour cream, cilantro and lime juice in a small bowl; set aside. 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. Place tortillas on grill and cook until lightly charred on both sides, about 20 seconds per side. Divide fish among tortillas; top evenly with sour cream mixture and cheese. Serve with toppings, as desired.
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Note: To prepare fish in the oven, place on a baking sheet coated with cooking spray and bake at 350 degrees 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 poppy seed dressing Nutritional Analysis 370 Cal 11g Total Fat 3g Sat Fat 580mg Sodium 32g Carbohydrates 3g Dietary Fiber 31g Protein 200mgCalcium