Quick Grilled Fish Tacos

(4)
  2 reviews
  • 30|min prep time
  • 30|min total time
  • 9 ingredients
  • 5 servings

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

Directions

  1. 1 Heat gas or charcoal grill. Cut 1 (18x12-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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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