start to finish:30 min
makes: 5 servings (2 tacos each)
- 1 lb white fish fillets, such as tilapia or catfish
- 2 tablespoons Old El Paso® 40% less-sodium taco seasoning mix (from 1 oz package)
- 3 tablespoons reduced-fat ranch dressing
- 4 cups coleslaw mix (shredded cabbage and carrots)
- 1 small jalapeño chile, seeded, finely chopped
- 10 corn tortillas (6 inch)
- 1 1/4 cups sliced radishes (about 10)
- Red pepper sauce to taste, if desired Tomatillo salsa, if desired
1. Heat gas or charcoal grill. Cut 1 (18×12-inch) sheet of heavy-duty foil; spray with cooking spray. Sprinkle both sides of fish fillets with 2 teaspoons of the seasoning mix. Place fish on center of foil sheet. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
2. Place packet on grill over high heat. Cover grill; cook about 10 minutes, rotating packet 1/2 turn after 5 minutes, until fish flakes easily with fork. Let cool slightly; cut into bite-size chunks.
3. Meanwhile, in large bowl, mix dressing and remaining 4 teaspoons seasoning mix. Add coleslaw mix and chile; toss to coat. Let stand 10 minutes. Meanwhile, wrap stack of tortillas in sheet of foil; place on coolest part of grill 5 to 10 minutes, turning occasionally, until steaming.
4. To serve, spoon about 1/4 cup fish chunks and 1/4 cup coleslaw mixture onto each tortilla; top with 2 tablespoons radishes. Fold tortillas around filling. Serve with pepper sauce and tomatillo salsa.
High Altitude (3500-6500 ft): Grill fish over medium heat, rotating and flipping packet over after 5 minutes of cooking.
Nutritional Information 1 Serving: Calories 240 (Calories from Fat 40); Total Fat 4g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 50mg; Sodium 410mg; Total Carbohydrate 30g (Dietary Fiber 4g, Sugars 4g); Protein 21g
Happy Cooking, Everyone!
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