Quick Grilled Fish Tacos

Name: Quick Grilled Fish Tacos
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 5
Cuisine: Mexican
Ingredients: 946 milliliters coleslaw mix (shredded cabbage and carrots); 10 6-inchs corn tortillas (6 inch); 1 small jalapeño chile, seeded, finely chopped; 296 milliliters sliced radishes (about 10); 3 Tbsps reduced-fat ranch dressing; 2 Tbsps Old El Paso® 40% less-sodium taco seasoning mix (from 1 oz package); 454 grams white fish fillets, such as tilapia or catfish

You can never have too many main course recipes, so give Quick Grilled Fish Tacos a try. This gluten free, dairy free, and pescatarian recipe serves 5. One serving contains 265 calories, 22g of protein, and 8g of fat. Head to the store and pick up less-sodium taco seasoning mix, corn tortillas, radishes, and a few other things to make it today. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Heat gas or charcoal grill.

Equipment you will use

Grill

Cut 1 (18x12-inch) sheet of heavy-duty foil; spray with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Aluminum Foil

Sprinkle both sides of fish fillets with 2 teaspoons of the seasoning mix.

Ingredients you will need

Seasoning Mix

Fish Fillets

Place fish on center of foil sheet. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

Ingredients you will need

Fish

Equipment you will use

Aluminum Foil

Place packet on grill over high heat. Cover grill; cook about 10 minutes, rotating packet 1/2 turn after 5 minutes, until fish flakes easily with fork.

Ingredients you will need

Fish

Equipment you will use

Grill

Let cool slightly; cut into bite-size chunks.

Meanwhile, in large bowl, mix dressing and remaining 4 teaspoons seasoning mix.

Ingredients you will need

Seasoning Mix

Equipment you will use

Bowl

Add coleslaw mix and chile; toss to coat.

Ingredients you will need

Coleslaw Mix

Chili Pepper

Let stand 10 minutes. Meanwhile, wrap stack of tortillas in sheet of foil; place on coolest part of grill 5 to 10 minutes, turning occasionally, until steaming.

Ingredients you will need

Wrap

Equipment you will use

Grill

Aluminum Foil

To serve, spoon about 1/4 cup fish chunks and 1/4 cup coleslaw mixture onto each tortilla; top with 2 tablespoons radishes. Fold tortillas around filling.

Ingredients you will need

Tortilla

Radish

Fish

Serve with pepper sauce and tomatillo salsa.

Ingredients you will need

Salsa Verde

Hot Sauce

Equipment

Grill

Aluminum Foil

Bowl

Ingredients

Servings:

946milliliters

coleslaw mix (shredded cabbage and carrots)106-inchs

corn tortillas (6 inch)1small

jalapeño chile, seeded, finely chopped 296milliliters

sliced radishes (about 10)3Tbsps

reduced-fat ranch dressing 2Tbsps

Old El Paso® 40% less-sodium taco seasoning mix (from 1 oz package)454grams

white fish fillets, such as tilapia or catfish

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Santa Margherita Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 26 dollars per bottle.