Grilled Fish Tacos

Grilled Fish Tacos
Makes 4 servings

Freshly frozen, farm-raised fish is often a very economical option for those of us who don't live with a seaport nearby. Check with your market's fish department to find the best prices and quality.

1/2 cup fat-free sour cream
1/4 cup chopped fresh cilantro

1 tablespoon fresh lime juice

1 tablespoon blackening or Cajun seasoning

3/4 pound firm white fish fillets (such as red snapper, halibut or striped bass)

4 fat-free flour tortillas

1/2 cup (2 ounces) shredded Cabot 50% Reduced-Fat Cheddar cheese

Optional toppings: fresh lime wedges, diced tomato, finely shredded red cabbage, sliced green onion, chopped fresh jalapeno salsa

Prepare and preheat grill.

1)  Combine sour cream, cilantro and lime juice in a small bowl; set aside.

2)  Sprinkle seasoning over fish. Cook fish on grill over medium-high heat just until opaque in center (about 2 to 5 minutes per side depending on thickness of fillets.) Transfer fish to bowl and flake into bite-size pieces with fork.

3)  Place tortillas on grill and cook until lightly charred on both sides, about 20 seconds per side.

4)  Divide fish among tortillas; top evenly with sour cream mixture and cheese. Serve with toppings, as desired.

Note: To prepare fish in the oven, place on a baking sheet coated with cooking spray and bake at 350 degrees for 12 minutes or until fish flakes with a fork.

Make it a Meal:  Serve with an avocado, mango and Bibb lettuce salad tossed in a light poppy seed dressing

Nutritional Analysis

370 Cal  11g Total Fat 3g Sat Fat  580mg Sodium  32g Carbohydrates  3g Dietary Fiber  31g Protein  200mgCalcium