Yes, Yes, Yes! I’ve tried a few fish tacos and they’ve hit the range of good eating. The best one offered up a succulent and flavorful piece of fish. The worst one was pretty much a fish stick in a tortilla. This recipe seems to lean toward the succulent side.
1 lb firm white fish fillets, such as sea bass, red snapper or halibut
1 tablespoon olive or vegetable oil
1 teaspoon ground cumin or chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
8 corn tortillas (6 inch)
1/4 cup reduced-fat sour cream
Toppers (shredded lettuce, chopped avocado, chopped tomatoes, chopped onion and chopped fresh cilantro), if desired
1/2 cup chunky-style salsa
1. Heat gas or charcoal grill. Brush fish with oil; sprinkle with cumin, salt and pepper.
2. 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.
3. Heat tortillas as directed on package. Spread sour cream on tortillas. Add fish, Toppers and salsa.