Fish Tacos
This recipe can be made ahead and served cold, or you can eat it hot off the grill. Itís fantastic either way!
Prep time:
Cook time:
Serving size: 6
Calories per serving: 303
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 303
2 large ears sweet corn, husked
1 teaspoon butter, softened
1/8 teaspoon salt
1/8 teaspoon pepper
1 haddock fillet (8 ounces)
2 teaspoons chili powder, divided
2 cups shredded lettuce
2 medium tomatoes, seeded and chopped
1 medium sweet red pepper, chopped
1 medium ripe avocado, peeled and chopped
3 tablespoons taco sauce
2 tablespoons lime juice, divided
1 tablespoon minced fresh cilantro
1 1/2 teaspoons grated limes zest
12 flour tortillas (8 inches)
Directions:
Spread corn with butter and sprinkle with salt and pepper. Grill, covered, over medium heat until tender, 10-12 minutes, turning occasionally.
Meanwhile, sprinkle fish with 1 teaspoon chili powder. On a lightly oiled grill rack, grill fish, covered, over medium heat until fish flakes easily with a fork, 7-9 minutes.
Cool corn slightly; remove kernels from cobs. Place in a large bowl. Add the lettuce, tomatoes, red pepper, avocado, taco sauce, 1 tablespoon lime juice, cilantro, lime zest and the remaining chili powder.
Drizzle remaining lime juice over fish; cut into 1/2-in. cubes.
Add fish to corn mixture. Spoon 1/2 cup mixture over each tortilla. Serve immediately.
Source: tasteofhome.com
Meanwhile, sprinkle fish with 1 teaspoon chili powder. On a lightly oiled grill rack, grill fish, covered, over medium heat until fish flakes easily with a fork, 7-9 minutes.
Cool corn slightly; remove kernels from cobs. Place in a large bowl. Add the lettuce, tomatoes, red pepper, avocado, taco sauce, 1 tablespoon lime juice, cilantro, lime zest and the remaining chili powder.
Drizzle remaining lime juice over fish; cut into 1/2-in. cubes.
Add fish to corn mixture. Spoon 1/2 cup mixture over each tortilla. Serve immediately.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
