Grilled Grouper/Sea Bass Tacos

By mahto

Ingredients

• /4 cup low-fat sour cream
• 3 1/2 tablespoons fresh lime juice, divided
• 3/4 cup fresh corn kernels or frozen corn kernels, thawed
• 2 small plum tomatoes, seeded and diced
• 1/4 cup thinly sliced green onions
• 2 1/2 tablespoons olive oil, divided
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon minced seeded jalapeno pepper
• 3/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 1 1/2 cup thinly sliced onion
• 1/2 red bell pepper, seeded and cut into thin strips
• 8 tostada shells (6-inch)
• 1 pound grouper or other firm white fish fillets
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• non-stick cooking spray
• 2 cups shredded romaine or leaf lettuce

Preparation

Step 1

Combine sour cream and 2 table­spoons lime juice. Cover and chill.

Place a large nonstick skillet over medium heat. Add corn; saute 3 to 4 minutes or until corn is lightly browned.

Combine corn, tomato, green onions, 1 tablespoon lime juice, 1 tablespoon oil, cilantro, jalapeno pepper, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a bowl. Toss gently. Cover and chill.

Add 1 tablespoon oil to pan. Place over medium heat. Add sliced onion; saute 3 to 4 minutes or until onion is crisp-tender. Add bell pep­per; cook 2 to 3 minutes or until pepper softens. Stir in 1/4 teaspoon salt; transfer to a bowl.

Heat tostada shells according to package directions; keep warm.

Prepare grill.

Combine fish, 1 1/2 teaspoons oil, 1 1/2 teaspoons lime juice, chili pow­der, cumin, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a large zip­ top plastic bag. Toss gently.

Place fish on grill rack coated with cooking spray; grill 6 to 7 minutes on each side or until fish flakes easily when tested with a fork. Flake fish.

Top each tostada shell with 1/4 cup shredded lettuce. Spoon onion and bell pepper mixture evenly over lettuce; divide fish evenly over onion and bell pepper mixture. Top fish with corn salsa; drizzle with the sour cream mixture.