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Grilled Fish Tacos Recipe


  • Grilled Fish Tacos
    Grilled Fish Tacos

    2 tablespoons lime juice

  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 2 tilapia or cod fillets (10 oz)
  • 4 whole wheat tortillas (Six in .)
  • 1 mug shredded lettuce
  • 1/2 mug rinsed drained Progresso® black beans (from 15-oz can)
  • 1/4 cup chopped seeded tomato
  • 1/4 cup shredded reduced-fat Cheddar cheese
  • 1/4 cup reduced-fat sour cream, in the event that desired
  • 2 tablespoons cut fresh cilantro

How to make Grilled Fish Tacos

  • In pint-size heavy-duty resealable food-storage plastic bag, blend lime juice, chili powder and cumin. Add seafood; seal tote. Change bag several times to coat seafood along with marinade. Refrigerate 15 to Half an hour.
  • Heat gas or charcoal grill. Carefully clean barbeque grill rack along with canola essential oil. Place fish upon barbeque grill more than moderate warmth. Cover grill; cook Four to six moments, turning following 2 minutes, till fish flakes easily along with fork.
  • Cut seafood in to bite-size items. Divide seafood between tortillas; fill along with leftover ingredients.
  • Grilled Fish Tacos is ready to serve.

rep Time: 20 minutes
Total Time: 55 minutes

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