• Cooking Time:
  • Servings: 4
  • Preparation Time:



  • 1/2 pound frozen cod or other mild whitefish fillets, thawed
  • 1 tablespoon butter, melted
  • 1 (1.25-ounce) package taco seasoning mix
  • 1/2 cup sour Cream
  • 2 tablespoons milk
  • 8 hard corn tortilla shells or soft flour tortillas
  • 4 ounces (1 cup) Mexi-Blend Cheese, shredded
  • Toppings:
  • Chopped avocado
  • chopped tomatoes
  • shredded coleslaw mix
  • sliced green onions as desired


  • Heat gas grill on medium or charcoal grill until coals are ash white. Arrange cod fillets in single layer on heavy-duty aluminum foil. Brush with melted butter; sprinkle with 2 tablespoons taco seasoning, turning to coat.
  • Place aluminum foil with cod onto grill. Grill until fish in no longer translucent and flakes easily with fork (10 to 12 minutes).
  • Meanwhile, combine sour cream, milk and remaining taco seasoning in small bowl. Heat taco shells as directed on package.
  • To serve, break fish into bite-sized chunks; place into taco shells. Sprinkle with cheese; add toppings, as desired. Drizzle with sour cream mixture.
  • Make a fish taco salad bowl. Toss all the taco ingredients into a serving bowl and crumble broken taco shells over the top.

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