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.

Gretchen Roberts; wine pairings by Andrea Immer Robinson


Credit: Leigh Beisch

Recipe Summary test

5 mins
7 mins
12 mins
Makes 4 servings (serving size: 2 tacos)


Ingredient Checklist


Instructions Checklist
  • Lightly spray grill rack with nonstick cooking spray, and preheat grill.

  • 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.

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

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

  • 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.

Nutrition Facts

235 calories; fat 6g; saturated fat 1g; mono fat 3g; poly fat 1g; protein 20g; carbohydrates 28g; fiber 6g; cholesterol 62mg; iron 2mg; sodium 507mg; calcium 75mg.