Grilled Grouper Tacos

Grilled Grouper Tacos Recipe
Oxmoor House
Save steps at dinnertime by making the sour cream mixture and the corn salsa ahead of time.

Yield:

8 servings (serving size: 1 taco)

Recipe from

Recipe Time

Prep: 20 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 202
Fat 8.6 g
Satfat 1.8 g
Protein 13.7 g
Carbohydrate 18.2 g
Cholesterol 25 mg
Iron 1.2 mg
Sodium 356 mg
Caloriesfromfat 38 %
Fiber 2.7 g
Calcium 44 mg

Ingredients

1/4 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 (about 3)
2 1/2 tablespoons olive oil, divided
2 tablespoons chopped fresh cilantro
1 teaspoon minced seeded jalapeño pepper
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 1/2 cups thinly sliced onion
1/2 red bell pepper, seeded and cut into thin strips
8 (6-inch) tostada shells
1 pound grouper or other firm white fish fillets
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
Cooking spray
2 cups shredded romaine or leaf lettuce

Preparation

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

Place a large nonstick skillet over medium heat. Add corn; sauté 3 to 4 minutes or until corn is lightly browned. Combine corn, tomato, green onions, 1 tablespoon lime juice, 1 tablespoon oil, cilantro, jalapeño 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; sauté 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 tostado 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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Oxmoor House Healthy Eating Collection

January 2005
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