Grilled Fish Tacos

Want to serve more fish? Here's a fast and flavourful way.
Clock icon
20 Minutes Total
Pie Icon
6 Servings


Ingredient List
  • Small check mark in a circle icon 1 lb (500 g) firm white fish fillets, such as sea bass, red snapper or halibut
  • Small check mark in a circle icon 1 tbsp (15 mL) olive or vegetable oil
  • Small check mark in a circle icon 1 tsp (5 mL) ground cumin or chili powder
  • Small check mark in a circle icon 1/2 tsp (2 mL) salt
  • Small check mark in a circle icon 1/4 tsp (1 mL) pepper
  • Small check mark in a circle icon 1 pkg (12-count) Old El Pasoᵀᴹ Medium Soft Flour Tortillas (6-inch)
  • Small check mark in a circle icon 1/4 cup (50 mL) sour cream
  • Small check mark in a circle icon Toppers (shredded lettuce, chopped avocado, chopped tomatoes, chopped onion and chopped fresh cilantro), if desired
  • Small check mark in a circle icon 1/2 cup (125 mL) Old El Pasoᵀᴹ Thick N' Chunky Salsa
Preparation
  1. Spray grill rack with cooking spray. Heat coals or gas grill for direct heat.
  2. Brush fish with oil; sprinkle with cumin, salt and pepper. Cover and grill fish over medium heat 5 to 7 minutes, turning once, until fish flakes easily with fork.
  3. Heat tortillas as directed on package. Spread sour cream on tortillas. Add fish, Toppers and salsa.
Expert Tips
  • Substitution: You can also use small corn tortillas instead of flour.
  • Tip: Top these flavourful fish tacos with any of your favourite condiments: shredded lettuce or cabbage, chopped tomatoes, onions, cucumbers, avocados or fresh cilantro. Serve with a squeeze of fresh lime juice.
  • Did You Know? Fish tacos originated more than 25 years ago in San Felipe, a Mexican town on the Gulf of California. Because fresh fish was so plentiful, they wrapped it inside tortillas.