Grilled Fish Tacos and Rice

By JAmero4702

Ingredients

• 2 cups water
• 1 tablespoon butter
• 1 1/2 tablespoons fresh cilantro, coarsely chopped
• 4 white fish fillets (tilapia, snapper, basa), 1 1/2 lb; thawed
• Juice of 1 lime, divided
• 1/2 teaspoon adobo seasoning (Spanish seasoned salt)
• 1 cup long grain white rice
• 1 1/3 cups shredded cabbage
• 4 (10-inch) flour tortillas
• 1/4 cup Deli artichoke and spinach dip
• 1/4 cup mild salsa
• 1/4 cup sliced black olives

Details

Adapted from publix.com

Preparation

Step 1

Preheat 2-sided tabletop grill.
Place water and butter in medium saucepan; cover and bring to a boil on high for rice.
Chop cilantro (leaves only).
Check fish for bones; cut fish lengthwise into 1-inch-wide strips.
Steps
Squeeze juice of one-half lime (1/2 tablespoon) over fish; sprinkle both sides of fish with adobo. Let stand 10 minutes to marinate.
Stir rice into boiling water, cover, and reduce heat to low; simmer 20-25 minutes or until water is absorbed (do not stir).
Place cabbage and cilantro in medium bowl. Squeeze juice of remaining one-half lime (1/2 tablespoon) over cabbage; stir to coat and set aside.
Place fish on grill; close lid and cook 3-4 minutes until fish is 145F (or flesh separates easily).
Heat tortillas in microwave following package instructions.
Spread 1 tablespoon artichoke dip over each tortilla. Add fish strips down center; top with cabbage mixture, salsa, and olives. Fold lower edge of tortilla up over filling, fold right side over, and then roll tightly. Fluff rice with fork and serve.