Grilled Fish Tacos


Main Dish
Grilled Fish Tacos

Primary Media

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
    4 green onions, chopped
    1 jalapeno 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%