Grilled Fish Tacos

Grilled whitefish, spiced and seasoned with sour cream suace, and served on taco shells or warmed tortillas. Topped with monterey jack cheese and garnished with avocado, tomato, cabbage and green onions.

Ingredients -

Filling Ingredients:
1 pound Frozen Cod or other mild Whitefish Fillets, thawed
1 tablespoon Butter, melted
1 (1.25-ounce) package Taco Seasoning Mix
½ cup Sour Cream
2 tablespoons Milk
8 Hard Corn Tortilla Shells or Soft Flour Tortillas
4 ounces (1 cup) Monterey Jack Cheese, shredded

Toppings Ingredients:
chopped Avocado, chopped Tomato, shredded Cabbage, sliced Green Onions, as desired

Preparation:

1. Preheat gas or charcoal grill to medium high heat.

2. On aluminum foil with edges rolled up to keep juices from flowing into flame, place cod fillets across individually.

3. Brush cod with butter; sprinkle each side of fillets with taco seasoning.

4. Place foil pan holding cod onto grate directly over heat.

5. Grill cod, until fish turns white and flakes with fork, approximately 10 minutes.

6. In a medium bowl, combine sour cream, milk, and unused portion of taco seasoning

7. Prepare shells or warm tortillas to your liking.

8. Flake fish into bite size pieces, and place into shells or tortillas.

9. Spoon sour cream sauce over fish, sprinkle with Monterey Jack cheese.

10. Serve with shredded cabbage, avocado, tomato, and lime wedges.

Variations and Recipe Ideas:

Cooking Tip

Grilling Tips

When grilled vegetables are done, place in foil. The vegetables will stay nice and warm while the meat or seafood finishes cooking.

Cooking Tip

Party Planning

When preparing for backyard taco parties or mexican fiestas, plan on 6-8 ounces of meat or seafood per person.