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Course:
Main Course
Cuisine:
American
Keyword:
fish, taco
Servings: 4 people
Calories: 439 kcal
:
-
1 1/2
pounds
firm fleshed fish fillet
3/4 inch thick (I like grouper or mahi-mahi) - olive oil
-
3/4
teaspoon
garlic salt -
1
teaspoon
paprika -
2
ears
corn
shucked -
2
tomatoes
1/4″ dice -
2
tablespoons
finely chopped cilantro -
12
corn tortillas -
2
cups
shredded cabbage
coleslaw mix works well, too -
2
limes
cut into wedges -
1/4
cup
pepitas or roasted pumpkin seeds
For the crema sauce
-
1
cup
light sour cream -
1/2
teaspoon
paprika -
1/2
teaspoon
garlic salt -
1/4
teaspoon
ancho chili powder
substitute with regular chili powder
Preheat your outdoor grill to medium-high heat.
Roll each ear of corn in a damp paper towel. Microwave 2 minutes. Brush olive oil on each ear of corn.
Brush the fish with olive oil and season with garlic salt and paprika.
In a bowl, stir together the crema sauce ingredients.
Brush the grill grates with some olive oil. We’ll grill the corn and the fish at the same time. Add the corn onto the grill (rotate frequently during cooking). Grill the fish for 3 minutes each side, taking care not to overcook the fish. During the last minute of grilling, throw the corn tortillas on the grill, flipping halfway.
Using a serrated knife, cut the kernals off the corn. Assemble tacos with cabbage, a piece of fish, a spoonful of sauce, corn, tomato, a squeeze of lime and a sprinkling of pepitas.
Nutrition Facts
Grilled Fish Tacos with Corn and Pepitas
Amount Per Serving
Calories 439
Calories from Fat 126
% Daily Value*
Total Fat 14g
22%
Saturated Fat 5g
25%
Cholesterol 105mg
35%
Sodium 1033mg
43%
Potassium 949mg
27%
Total Carbohydrates 38g
13%
Dietary Fiber 5g
20%
Sugars 3g
Protein 41g
82%
Vitamin A
16.7%
Vitamin C
26.8%
Calcium
16.1%
Iron
14%
* Percent Daily Values are based on a 2000 calorie diet.
