Grilled Fish Tacos are customizable on corn or flour tortillas. We recommend some salsa and avocado.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat gas or charcoal grill.

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  • Place fish fillets on a plate; rub each fillet on both sides with the oil. In a small bowl combine chili powder, cumin, salt, and pepper; rub onto fillets on both sides. Stack tortillas, if using, and wrap in foil. For chipotle cream, in another small bowl stir together sour cream and chopped chipotle pepper; set aside.

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  • For a charcoal grill, place fish and tortilla stack on the greased rack of an uncovered grill directly over medium coals until fish just flakes easily when tested with a fork and tortillas are heated through, turning fish and tortilla stack once. (Allow 4 to 6 minutes per 1/2-inch thickness of fish). (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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  • Top tostada shells or fill warm tortillas with lettuce, fish, and avocado slices. Serve with fresh salsa, chipotle cream, lime wedges, and cilantro, if desired.

Fish Tostadas:

Prepare as above, except substitute 6 tostada shells for the tortillas and omit stacking and grilling.

Reviews (1)

4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/26/2017
Overall good! Nice flavor rub on the fish. minimal prep time!