Quick Grilled Fish Tacos
Nothing fishy going on here! Grill the fish and tortillas for these tasty tacos, and dinner’s done in 30 minutes. By Betty Crocker Kitchens
30 Minutes Prep
30 Minutes Total
- 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
- 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.
- 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.
- 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.
- 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.
- When chopping the jalapeño chile, wear gloves to prevent skin irritation from the oils.
- To warm tortillas in the microwave: Place a stack of tortillas between slightly dampened microwavable paper towels; microwave on High about 45 seconds or until warm.