1lb. Skinless cod,sole or flounder fillets, 1/2 inch thick
1T. Lemon juice
1 T. Olive oil
1 t. Chili powder
1/2 t. Ground cumin
1/4 t. Salt
1/4 t. Ground black pepper
7-8 fat free flour tortillas
Instructions
Thaw fish ifs frozen. Arrange fish in a 2 quart square baking
dish; set aside. In a small bowl whisk together lemon juice, oil,
chili powder, cumin salt and pepper. Pour over fish. To fish to
coat with marinade. Cover and chill for -5 minutes. Drain fish,
discarding any marinade. Stack tortillas and wrap in foil
For a charcoal grill, grill firsthand tortillas on the greased rack
of an uncovered grill.directly over medium coals for 4-6
minutes or until fish flakes easily when tested with a Orkney,
and tortillas are warm turning tortilla stack one time. (For a gas
grill, preheat grill. Reduce heat to medium. Place fish and
tortilla stack on greased grill over heat. Cover and grill as
above.
Transfer fish to cutting board. Cut or flake fish into 1 inch
pieces. Serve in warmed tortillas topped with pineapple salsa
or chipotle coleslaw.per serving- calories 305, fat 3 g.,
cholesterol 33 mg, 49 carbs.,
Originally Submitted
4/1/2013
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