Prep Time
26 Mins
Cook Time
12 Mins
Other Time
2 Hours
3 servings (serving size: about 1 cup)

Who says an entrée has to be on a plate? Break from tradition and serve this cool, summery meal in a stemmed glass with baked tortilla chips. If you close your eyes, you'll think you're dining in a cantina in Mexico.

How to Make It

Step 1

Prepare grill.

Step 2

Sprinkle fillets evenly with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place fillets 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. Remove fish from grill, and flake fish into bite-sized pieces.

Step 3

Combine fish and remaining ingredients in a medium bowl; toss gently. Cover and chill at least 2 hours.

Oxmoor House Healthy Eating Collection

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