Grilled Fish Tacos

Photo by Diane A.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups water

  • 1

    tbsp. butter

  • 1 1/2

    tbsp. fresh cilantro chopped

  • 4

    white fish fillets,(tilapia, snapper) 1 1/2 lb. thawed

  • juice of 1 lime, divided

  • 1/2

    tsp. adobo seasoning (spanish seasoning salt)

  • 1

    cup long grain white rice

  • 1 1/3

    cups shredded cabbage

  • 4

    (10 inch) flour torillas

  • 1/4

    cup Deli artichoke & spinach dip

  • 1/4

    cup mild salsa

  • 1/4

    cup sliced black olives

  • Prep.

  • 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)

  • Cut fish in lengthwise into 1 inch wide strips

Directions

Squeeze juice of one-half line ( 1/2 tbsp) over fish; sprinkle both sides of fish with adobo. Let stand 10 minutes. Stir rice in boiling water, cover and simmer for 20-25 minutes until water is absorbed. Place cabbage and cilantro in medium bowl. Squeeze juice of remaining one-half lime (1/2 tbsp) over cabbage, stir to coat and set aside. Place fish on grill, close lid and cook 3-4 minutes until fish is 145 degrees. Heat torillas in microwave folling directions. Spread 1 tbsp. 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. Fliff rice with fork and serve.

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