Grilled Fish Tacos


Main Dish
Grilled Fish Tacos

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Three flour tortilla tacos filled with various sea food, mixed vegetables, and fruits

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Recipe Data


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Servings and Ingredients

Serves 4
1 ½ lbs.halibut or swordfish
¼ c.lime juice
¼ c.tequila, optional
8(7-inch) flour tortillas
salsa, optional
Mexicana Slaw
½ c.fat-free sour cream & onion salad dressing
2 tbsp.lime juice
4 c.broccoli or cabbage cole slaw mix
½ c.chopped fresh cilantro leaves
4green onions, chopped
1jalapeno pepper, seeded and chopped

Things To Grab


    1. Combine 1/4 cup lime juice, tequila and fish in a bowl. Cover and refrigerate for 30 minutes.
    2. Coat rack with nonstick cooking spray. Prepare grill for direct cooking over medium-high heat.
    3. Remove fish from marinade. Discard marinade.
    4. Grill fish for 10 minutes, or until lightly browned on the outside and just opaque, but still moist in the center.
    5. To assemble tacos, microwave tortillas according to package directions. Cut grilled fish into chunks, removing skin and bones. Divide among the tortillas. Top with Mexicana Slaw and salsa. Serve extra slaw on the side.
    6. For Mexicana Slaw, combine salad dressing and 2 tablespoons lime juice in a large bowl. Toss with cole slaw mix, cilantro, green onions and jalapeno pepper. Cover and refrigerate until needed.

    Nutrition facts


    560 Calories per serving
    2 tacos

    Amounts Per Serving

    • Total Fat: 12g
    • Cholesterol: 70mg
    • Sodium: 160mg
    • Total Carbohydrates: 60g
    • Protein: 37g

    Daily Values

    Vitamin A 29%
    Vitamin C 70%
    Iron 4%
    Calcium 15%