Grilled Fish Tacos
From Good Housekeeping
Wrap up grilled fish and fresh fixings in corn tortillas to make this 20-minute dinner.
Nutritional Information
(per serving)
(per serving)
| Calories | 420 |
| Total Fat | 13g |
| Saturated Fat | 2g |
| Cholesterol | 52mg |
| Sodium | 425mg |
| Total Carbohydrate | 49g |
| Dietary Fiber | 9g |
| Sugars | -- |
| Protein | 31g |
| Calcium | -- |
Kate Mathis
Serves: 4
Total Time: 20 min
Ingredients
| U.S. | Metric | Conversion chart |
- 1 lemon
- 2.5 teaspoon(s) vegetable oil
- Salt
- 2 ear(s) corn, husked
- 1 avocado, cut in half and pitted
- 3 clove(s) garlic, crushed with press
- 1/2 teaspoon(s) dried oregano
- 1/4 teaspoon(s) cayenne (ground red pepper)
- 1 pound(s) skinless tilapia fillets
- 12 corn tortillas
- 1 large ripe tomato, finely chopped
- Fresh cilantro leaves, for serving
- Lime wedges, for serving
Directions
- Prepare outdoor grill for grilling on medium-high. From lemon, grate 2 teaspoons peel and squeeze 2 tablespoons juice.
- On plate, rub 1/2 teaspoon oil and pinch salt all over corn and cut sides of avocado. On another plate, combine garlic, oregano, cayenne, lemon peel, 1/4 teaspoon salt, and remaining 2 teaspoons oil. Place fish on plate and rub mixture all over to coat.
- Place fish, corn, and avocado, cut sides down, on hot grill grate. Cook fish 3 to 4 minutes or until opaque throughout, turning over once; cook vegetables 5 minutes or until charred, turning occasionally.
- Transfer fish, corn, and avocado to cutting board. Let cool while warming tortillas: Place tortillas on grill in single layer and cook 1 minute, turning once. Stack on large sheet of foil and wrap tightly.
- Cut kernels from corn cobs. Peel and finely chop avocado. Break fish into large chunks. In large bowl, mix together tomato, corn, avocado, lemon juice, and 1/4 teaspoon salt. Divide fish and tomato mixture among tortillas and serve with cilantro and lime wedges.
Tips & Techniques
Flounder, catfish, or any mild white fish would be a good substitute for the tilapia. Grill fish fillets only 8 to 10 minutes per inch of thickness.
Courtesy of Good Housekeeping
No comments:
Post a Comment