Mexicana Grilled Fish Tacos

By Booper-2

Ingredients

• Servings: 4 servings, 2 tacos (235 g) each
• 2-1/2 limes, divided
• 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
• 1 tsp. chili powder
• 4 tilapia fillets (1 lb./450 g)
• 1/4 cup Miracle Whip made with Olive Oil Spread*
• 1 small clove garlic, minced
• 1/4 tsp. hot pepper sauce
• 8 small corn tortillas
• 2-1/2 cups shredded cabbage
• 1/2 cup thinly sliced red onions
• 1 jalapeño pepper, seeded, finely chopped
• 1 cup Touch of Philadelphia Shredded Creamy Mexicana Cheese
• 1/2 cup chopped fresh cilantro

Details

Servings 4
Preparation time 30mins
Cooking time 30mins
Adapted from kraftcanada.com

Preparation

Step 1

Squeeze juice from 1 lime into small bowl. Add dressing and chili powder; mix well. Pour over fish in shallow dish; turn to evenly coat fish. Refrigerate 15 min. to marinate.

Meanwhile, mix Miracle Whip, garlic and hot sauce until blended.

Heat greased barbecue to medium-high heat. Remove fish from marinade; discard marinade. Grill fish 5 min. or until fish flakes easily with fork, turning after 4 min. Place fish in bowl; flake with fork. Squeeze juice from lime half over fish; mix lightly. Grill tortillas 20 sec. on each side or just until warmed.

Spread Miracle Whip mixture onto tortillas; top with fish, cabbage, onions, peppers, cheese and cilantro. Fold in half. Cut remaining lime into 8 wedges; serve with tacos.