1 Picture
Ingredients
- 1 pound firm skinless white fish fillets, such as cod, halibut, or sea bass
- 1 tablespoon olive oil or vegetable oil
- 1 teaspoon ground cumin or chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 8 6 inches soft flour or corn tortillas, warmed
- 1/4 cup sour cream
- Roasted Tomato Salsa or Tropical Fruit Salsa
- Chopped avocado, chopped fresh cilantro, lime wedges and/or sliced radishes
Details
Servings 4
Adapted from bhg.com
Preparation
Step 1
Directions
Brush fish with oil and season with cumin, salt, and pepper. Grill in a preheated grill pan or on a gas or charcoal grill on the greased rack of a covered grill directly over medium heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, turning once.
Warm tortillas in the pan or on the grill rack. Serve fish in tortillas with sour cream, salsa, and toppers.
Directions
Preheat oven to 450 degrees F. Line a shallow baking pan with foil. Place tomatoes and onion in the prepared pan. Drizzle with 1 tablespoon of the oil and sprinkle with salt; toss to coat. Roast for 20 to 30 minutes or until nicely browned. Cool slightly.
In a food processor place roasted vegetables and cilantro. Cover and process until smooth, gradually adding remaining oil with motor running. Add chipotle to taste. Makes 1 1/3 cups.
Review this recipe