Grilled Fish Tacos, Serves 4
When fresh wild seafood is unavailable, freshly frozen or sustainably farm-raised varieties are economical options. Check with your market’s fish department to find the best quality. Seafood twice a week, including fatty fish such as salmon and sardines is beneficial for heart and mind health. Choose mild, medium or hot salsa as a condiment to spice up the start of the BBQ season. Get creative with your own toppings and share this delicious, healthy and fun recipe with family and friends!
- 2 tablespoons fresh lime juice
- 1 tablespoon Cajun seasoning
- ¾-pound firm white fish fillets (such as red snapper, halibut or striped bass)
- 4 fat-free flour tortillas
Toppings served family-style:
- 1 cup plain Greek yogurt mixed with ½ cup finely chopped scallion
- 1 cup avocado, mashed
- 1 cup red cabbage, finely shredded
- 1 cup diced tomatoes
- 1 cup baby arugula
- 1 cup Jalapeno salsa
- Optional: ½ cup grated cheddar cheese, preferably reduced-fat
1. Prepare and preheat grill.
2. Place yogurt mixed with scallion in the fridge so that flavors can meld.
3. Sprinkle fish with lime juice and seasoning. Grill fish on medium to high heat just until opaque in center–2 to 5 minutes per side depending on thickness of fillets. Transfer fish to bowl and flake into bite-size pieces with fork.
4. Place tortillas on grill and cook until lightly charred on both sides, about 15 to 20 seconds per side.
5. Divide fish among tortillas.
6. Serve with toppings to be divided evenly.
Optional: To prepare fish in the oven, place on a baking sheet coated with cooking spray and bake at 350°F for 10 to 12 minutes or until fish flakes with a fork.
Layne Lieberman, MS, RDN, CDN, LDN is an award-winning registered dietitian-nutritionist, culinary travel leader and entrepreneur. She is author of the lifestyle cookbook Beyond the Mediterranean Diet: European Secrets of the Super-Healthy. Read her blog at WorldRD.com