GRILLED FISH TACOS

GRILLED FISH TACOS

Nutrition Facts

Serving Size
1 SERVNG (2 TACOS, 2 TBSP SAUCE)
Amount Per Serving
Calories 394
% Daily Value
Total Fat 14g
22%
Saturated Fat 3.3g
17%
Cholesterol 74mg
25%
Sodium 984mg
41%
Total Carbohydrate 34.4g
11%
Dietary Fiber 2.6g
10%
Protein 31.9g
64%
Vitamin A 19%
Vitamin C 2%
Calcium 29%
Iron 17%
Total Time

25 min.

Serving & Size

1 SERVNG (2 TACOS, 2 TBSP SAUCE)

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Most anything can be used to fill a taco but marinated, grilled fish stuffed intotortillas and slathered with salsa and yogurt make this delicious.

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Ingredients Weight Measure
Pace® Chunky Salsa- Medium
13.5 oz.
1 1/2  cups
plain nonfat Greek yogurt 1 lb. cups
cilantro 0 1/2  cups
cumin tbsp.
paprika tbsp.
kosher salt tbsp.
ground red pepper 0 3/4  tsp.
olive oil
whitefish 4.5 lb. 24  ea.
flour tortilla 52.5 oz. 48  ea.
iceberg lettuce 1.5 lb. qt.
reduced fat Cheddar cheese 12 oz. cups
Instructions
1. In a bowl mix together yogurt, Pace® Chunky Salsa and cilantro. Place in a covered container. Refrigerate.

CCP: Refrigerate below 40°F at least 2 hours before using as directed.
2. In small bowl combine cumin, paprika, salt and pepper. Toss well to mix. Cover and hold to use as directed.

3. Place fish filets on an oiled sheetpan. Brush filets with oil. Sprinkle the spice rub evenly over both sides of fish. Grill fish over medium flame, 3-4 minutes per side or roast fish in 425°F. conventional or 375°F. convection oven for 8-10 minutes, or until fish flakes easily when tested with a fork. Remove from heat and break each filet into pieces.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold hot at 140°F or higher for service.
4. Heat tortillas or taco shells according to package directions.

To Serve:

1. Divide fish evenly between tortillas (1 1/2 oz. each). Top each tortilla with the following:
1/4 cup lettuce
1 tablespoon cheese
1 tablespoon yogurt-salsa cream

2. Roll to enclose and serve.

Recipe Tip

  1. Serve with hard taco shells instead of flour tortillas.
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