Grilled Fish Tacos
(from fearama’s recipe box)
Prep time: 10 minutes
Cook time: 10 minutes
Serves 2 people
Categories: Mexican
Ingredients
- 1/3 pound fresh or frozen skinless cod, sole, or flounder fillets, 1/2 inch thick
- 1 teaspoon lemon juice
- 1 teaspoon olive oil
- 1/3 teaspoon chili powder
- 1/6 teaspoon ground cumin
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 4 7 - 8 inch fat-free flour tortillas
Directions
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Thaw fish, if frozen. Arrange fish in a 2-quart square baking dish; set aside.
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In a small bowl whisk together lemon juice, oil, chili powder, cumin, salt, and pepper. Pour over fish. Turn fish to coat with marinade.
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Cover and chill for 15 minutes. Drain fish, discarding any marinade.
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Stack tortillas and wrap in foil.
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For a charcoal grill, grill fish and tortillas on the greased rack of an uncovered grill directly over medium coals for 4 to 6 minutes or until fish flakes easily when tested with a fork and tortillas are warmed, turning tortilla stack once. (For a gas grill, preheat grill. Reduce heat to medium. Place fish and tortilla stack on greased grill rack over heat. Cover and grill as above.)
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Transfer fish to a cutting board. Cut or flake fish into 1-inch pieces.
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Serve in warmed tortillas topped with Pineapple Salsa and/or Chipotle Coleslaw.