Grilled Fish Tacos

Here’s a tasty little number I came up with: grilled fish tacos. Hubby and I love Mexican food, and eating lighter is on our agenda these days with a beach vacation coming up. So here is my lightened-up version of fish tacos. Instead of fried fish, it’s grilled. Instead of creamy sauce, use some guacamole. And those fiber-packed tortillas really aren’t that bad! Spicy, tangy, creamy, delicious.

Grilled Fish Tacos

4-6 soft taco tortillas (the high-fiber ones are actually good)
1/2 lb. tilapia fillets
1 teaspoon Cajun seasoning
1 teaspoon fajita seasoning
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt (if your seasoning blends contain no salt)
Fat free sour cream
Shredded cheese (recommended: cheddar jack)

Heat your outdoor grill, George Foreman, or stovetop grill pan to medium-high heat. Spray with cooking spray or olive oil.

Meanwhile, cut your tilapia filets into 2″ by 1″ chunks. In a small bowl, combine the cajun seasoning, fajita seasoning, pepper, and salt. Sprinkle half of the seasoning mixture over the fish chunks.

When the grill is heated, use tongs to place the fish on the heat, seasoned-side-down. Apply the other half of the seasoning to the tops of the fish. Grill for 4-5 minutes on each side. You will know that the fish is ready to turn over when the fish releases easily from the grill, and you see nice golden brown grill marks on it.

Serve the fish with the tortillas and your favorite toppings. Makes about 2 servings.

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