Stir-Up Supper with Jenn Hobby - a daily dinner idea!
Grilled Fish Tacos
Recipe adapted from Live Better America & Whole Living with Real-Life Notes from Jenn Hobby
1 lb firm white fish fillets, such as sea bass, red snapper or halibut (Note 1)
1 tablespoon olive or vegetable oil
1 teaspoon ground cumin or chili powder (Note 2)
1/2 teaspoon salt
1/4 teaspoon pepper
8 corn tortillas (6 inch)
1/4 cup reduced-fat sour cream (Note 3)
Toppers (shredded lettuce or shredded green cabbage, chopped avocado, thinly sliced radishes, chopped tomatoes, chopped onion, sliced scallions and chopped fresh cilantro)
1/2 cup chunky-style salsa
1 lime, cut into wedges
Heat gas or charcoal grill. Brush fish with oil; sprinkle with cumin/ chili powder, salt and pepper.
Carefully spray grill rack with cooking spray. Place fish on grill. Cover grill; cook over medium heat 5 to 7 minutes, turning once, until fish flakes easily with fork. (Note 4)
Heat tortillas as directed on package. Or toast corn tortillas over a kitchen burner using tongs. Or wrap in parchment-lined foil and heat in oven, 5 minutes.
Spread sour cream on tortillas.
Add fish, your favorite toppers and salsa. Season with salt and pepper. Serve with slice of lime.
1. Any type of firm white fish will be great, just be sure the skin is removed and it is boneless.
2. I like the flavor of using both cumin and chili powder. 1/2 teaspoon each.
3. If you like the taste of reduced-fat sour cream, go for it and save a few calories. But I hate it. I only like the real thing. Real Sour cream for me, please! I just eat a smaller portion on my tortilla.
4. You can also cook the fish on an indoor grill pan over medium-high heat and get the same flaky grilled fish. The fish smell may linger a little longer in your home, but if you don't have an outdoor grill, you can still make this delicious dish!
5. This is a gluten free recipe, as long as you use corn tortillas, not flour!
Enjoy! With love, Jenn