Grilled Fish Tacos
Total 20 Minutes
- 1 lb (500 g) firm white fish fillets, such as sea bass, red snapper or halibut
- 1 tbsp (15 mL) olive or vegetable oil
- 1 tsp (5 mL) ground cumin or chili powder
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 1 pkg (12-count) Old El Pasoᵀᴹ Medium Soft Flour Tortillas (6-inch)
- 1/4 cup (50 mL) sour cream
- Toppers (shredded lettuce, chopped avocado, chopped tomatoes, chopped onion and chopped fresh cilantro), if desired
- 1/2 cup (125 mL) Old El Pasoᵀᴹ Thick N' Chunky Salsa
- Spray grill rack with cooking spray. Heat coals or gas grill for direct heat.
- 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.
- Heat tortillas as directed on package. Spread sour cream on tortillas. Add fish, Toppers and salsa.
- 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.
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