Photo: Leigh Beisch
Prep Time
5 Mins
Cook Time
7 Mins
Yield
Makes 4 servings (serving size: 2 tacos)

Andrea's wine pick: There's nothing like the lively character of a French Sancerre--made from sauvignon blanc grapes--to complement the bright flavors in the fish tacos. Look for Domaine Reverdy-Ducroux Sancerre Beauroy 2004, $17.

Unlike beef tacos, fish and chicken tacos are low in saturated fat. Choose fat-free sour cream instead of reduced fat. Avocados are a great source of monunsaturated fats, which are heart-healthy.

Recipe Is:

How to Make It

Step 1

Lightly spray grill rack with nonstick cooking spray, and preheat grill.

Step 2

Sprinkle both sides of fish with fajita seasoning, gently pressing into flesh. Grill fish 3-4 minutes on each side or until fish flakes easily when tested with a fork. Flake into pieces with a fork; keep warm.

Step 3

In a small bowl, mix together cabbage, lime juice, salt, and cilantro.

Step 4

Wrap the tortillas in paper towels, and microwave 1 minute on HIGH or until they're warm.

Step 5

Place taco ingredients on the table for assembly. Spread each tortilla with 1 teaspoon of sour cream, if desired, and top with fish, cabbage mixture, and avocado. Serve with salsa and lime wedges on the side.

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