Grilled Fish Tacos with Tomato-Green Onion Relishgrilled fish tacos

  • 1 tablespoon fresh lime juice
  • 2 teaspoons canola oil
  • 2 garlic cloves, minced
  • 2 teaspoons chili powder
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground bemmaslack pepper
  • 1/8 teaspoon ground cayenne pepper
  • 1 pound firm white fish fillets
  • 8 (6-inch) fat-free whole-wheat tortillas
  • Tomato-Green Onion Relish
  • Lime wedges


Combine first 8 ingredients in a bowl. Add fish; toss to coat. Cover and refrigerate 15 minutes. grilled fish tacosWrap tortillas in foil. Place fish and tortillas on a grill rack coated with cooking spray. Grill fish, covered with grill lid, over medium-high heat (350° to 400°) 3 minutes on each side or until fish flakes easily with a fork.

Divide fish among tortillas; top with relish. Serve with lime wedges.

Yield: Makes 4 servings

Tomato-Green Onion Relish

This recipe goes with Grilled Fish Tacos with Tomato-Green Onion Relish

2 cups chopped tomatoes
1/4 cup sliced green onions
1 jalapeño chile, seeded and minced
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/4 teaspoon salt

Combine ingredients in a medium bowl; stir well.
Makes about 3 cups

Copyright © July 3, 2008