Baja Light Fish Tacos

Grilled instead of deep-fried, and with a trimmed-down tartar sauce.
Makes 12 to 14

Ingredients

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1 tablespoon ancho chile powder
2 teaspoons dried Mexican oregano
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 1/2 pounds boned, skinned Pacific cod
1 tablespoon olive oil
12 to 14 corn tortillas* (5 to 6 in.), warmed on grill

Preparation

Total: 1 Hours

1. Heat grill to high (450° to 550°). Combine seasonings in a small bowl. Set fish on a rimmed baking sheet. Rub all over with oil, then sprinkle with seasonings. Oil cooking grate, using tongs and a wad of oiled paper towels.

2. Grill fish, covered, turning once, until just cooked through, 4 to 6 minutes total. Break fish into large chunks. Fill tortillas with slaw and fish. Serve with tartar sauce.

*If tortillas are very thin, buy double the amount and stack 2 per taco.

Note: Nutritional analysis is per taco with 1 tbsp. sauce.

Created date

August 2010

Nutritional Information

Calories 151
Caloriesfromfat 27 %
Protein 10 g
Fat 4.7 g
Satfat 0.6 g
Carbohydrate 18 g
Fiber 1.9 g
Sodium 210 mg
Cholesterol 17 mg