Ingredients
- FOR FISH
- 1 pound orange roughy fish fillets (skinless, or red snapper or tilapia)
- 3 tablespoons lime juice
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon chili powder (optional)
- FOR TACOS
- 408 grams tortillas (8 whole wheat or stoneground corn tortillas)
- Avocado, (1/2, diced and lightly mashed)
- 1/3 cup shredded cheese (low fat Mexican or monterey jack pepper cheese)
- 1/2 cup salsa
- 4 tablespoons chopped fresh cilantro
- 1 1/2 cups shredded cabbage (finely shredded)
- Hot sauce (optional)
How to Make
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TO MAKE THE FISH
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Step 1: Place the fish in a shallow baking dish and sprinkle with the lime juice, paprika, salt, black pepper, and chill powder (if desired).
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Step 2: Cover, refrigerate, and marinate for about 30 minutes.
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Step 3: Preheat the grill to medium-high heat (or preheat the oven to 375 degrees).
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Step 4: Lightly coat a 24"X12" piece of foil with olive oil cooking spray.
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Step 5: Place the fish in a single layer in the center of the foil.
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Step 6: Fold the foil over the fish and fold the ends upward to seal in the fish.
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Step 7: Place the foil packet on the preheated grill.
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Step 8: Cook for 7 to 10 minutes, or until the fish is opaque.
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Step 9: Remove from the grill.
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TO ASSEMBLE TACOS
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Step 10: Warp the tortillas in foil and place them on the grill to warm for 2 minutes.
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Step 11: Spread about one-eighth of the mashed avocado on each tortilla and top with one-eight of the the fish.
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Step 12: Sprinkle each with cheese, salsa, cilantro, cabbage, and hot sauce, if desired.
We hope you enjoy this recipe!
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