Grilled Fish Tacos in Crispy Shells

This weeknight fish taco combines taco-seasoned fish with a simple slaw in a crispy flour shell—a new taco Tuesday favorite.
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50 Minutes Prep
50 Minutes Total
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8 Servings


Ingredient List
  • Small check mark in a circle icon 1 lb tilapia fillets
  • Small check mark in a circle icon 1 tablespoon vegetable oil
  • Small check mark in a circle icon 1 package (1 oz) Old El Paso™ original taco seasoning mix
  • Small check mark in a circle icon 4 teaspoons lime juice
  • Small check mark in a circle icon 1/2 teaspoon honey
  • Small check mark in a circle icon 1/4 teaspoon salt
  • Small check mark in a circle icon 2 cups shredded cabbage
  • Small check mark in a circle icon 1/2 cup chopped red bell pepper
  • Small check mark in a circle icon 1 tablespoon finely chopped fresh cilantro leaves
  • Small check mark in a circle icon 1 box (8 ct) Old El Paso™ crispy flour tortilla shells, removed from box and carefully wrapped in heavy-duty foil
  • Small check mark in a circle icon 1/3 cup sour cream
  • Small check mark in a circle icon 1/2 cup diced tomato
  • Small check mark in a circle icon 3 tablespoons sliced green onions
  • Small check mark in a circle icon Lime wedges
Preparation
  1. Heat gas or charcoal grill. Cut 2 (18x12-inch) sheets of heavy-duty foil. Fold all four sides up on each sheet and pinch corners to form 2 foil trays. Spray with cooking spray.
  2. Place fillets on foil trays, and brush each side with oil. Sprinkle taco seasoning mix on all sides until evenly coated.
  3. In medium bowl, mix lime juice, honey and salt. Add cabbage, bell pepper and cilantro; stir to coat. Set aside.
  4. Using large spatula, carefully place foil trays with fish on grill over medium heat (350°F to 400°F). Cover grill; cook 12 to 15 minutes or until fish flakes easily. Using large spatula, transfer foil tray with fish to sheet pan. Turn grill to low (250°F to 300°F).
  5. Place wrapped shells on low grill; heat 6 minutes, carefully turning once halfway through.
  6. Using fork, break fish into chunks, and divide among warm shells. Top fish with slaw, sour cream, tomato, green onions and desired fresh toppings.
Expert Tips
  • Try these additional fresh toppings: sliced radish, jalapeño or avocado.
  • Cooking on foil tray makes grilling delicate fish much easier.
Nutrition
1 Serving: Calories 200 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 30mg; Sodium 460mg; Potassium 320mg; Total Carbohydrate 17g (Dietary Fiber 1g); Protein 13g % Daily Value: Vitamin A 10%; Vitamin C 20%; Calcium 4%; Iron 6% Exchanges: 1 Other Carbohydrate, 1/2 Vegetable, 2 Very Lean Meat, 1 1/2 Fat Carbohydrate Choices: 1