Grilled Fish Tacos
  • Servings: 4
  • 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
  1. 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.
  2. Place aluminum foil with cod onto grill. Grill until fish in no longer translucent and flakes easily with fork (10 to 12 minutes).
  3. Meanwhile, combine sour cream, milk and remaining taco seasoning in small bowl. Heat taco shells as directed on package.
  4. To serve, break fish into bite-sized chunks; place into taco shells. Sprinkle with cheese; add toppings, as desired. Drizzle with sour cream mixture.
  5. OPTION:
  6. Make a fish taco salad bowl. Toss all the taco ingredients into a serving bowl and crumble broken taco shells over the top.