Recipe
Author
Hy-Vee Employee Cookbook
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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 | ||
| 4 green onions, chopped | ||
| 1 jalapeno pepper, seeded and chopped |
Things To Grab
Directions
- Combine 1/4 cup lime juice, tequila and fish in a bowl. Cover and refrigerate for 30 minutes.
- Coat rack with nonstick cooking spray. Prepare grill for direct cooking over medium-high heat.
- Remove fish from marinade. Discard marinade.
- Grill fish for 10 minutes, or until lightly browned on the outside and just opaque, but still moist in the center.
- 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.
- 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
Servings
560 Calories per serving
2 tacos
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 70mg
- Sodium: 160mg
- Total Carbohydrates: 60g
- Protein: 37g
Daily Values
0%
Vitamin A 29%
0%
Vitamin C 70%
0%
Iron 4%
0%
Calcium 15%