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Grilled Fish Tacos

Grilled Fish Tacos
Total Time

25 min.

Serving & Size

2 tacos/2 tbsp sauce

Add To Pantry

Most anything can be used to fill a taco but marinated, grilled fish stuffed into tortillas and slathered with Salsa and yogurt make this delicious and healthy

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Greek-style yogurt, non-fat 454 g 1 lb
Pace® Chunky Salsa - Medium
375 mL
1 1/2 cups

A thick, rich texture and bold chunks of fresh tomatoes, onions and jalapenos makes this the perfect dip, the perfect topping, or the perfect addition to any meal. Medium. Packed 4 jugs to a case.

Cilantro, fresh, minced 125 mL 1/2 cup
Cumin, ground 45 mL 3 tbsp
Paprika, smoked 45 mL 3 tbsp
Salt, Kosher 15 mL 1 tbsp
Pepper, red, ground 3.75 mL 3/4 tsp
Oil, olive
Fish, white, filets (such as red snapper, catfish or tilapia) 2 kg 4 1/2 lb
Tortillas, flour 48 x 8 in. 48 x 8 in.
or
Tacos, hard corn shells 48 x 6 in. 48 x 6 in.
Iceberg lettuce, shredded 680 g 1 1/2 lb
Cheese, cheddar, reduced-fat, shredded 12 oz
Instructions
1. In a bowl mix together yogurt, Salsa and cilantro; place in a covered container. Refrigerate. CCP: Refrigerate below 4°C/40°F at least 2 hours before using as directed.
2. In small bowl combine cumin, paprika, salt and pepper. Toss well to mix; cover and hold to use as directed.
3. Place fish filets on an oiled sheetpan and brush filets with oil. Sprinkle the spice rub evenly over both sides of fish. Grill fish over medium flame, 3-4 minutes per side or roast fish in 215°C/425°F. conventional or 190°C/375°F. convection oven 8-10 minutes until fish flakes easily when tested with a fork and internal temperature is 74°C/160°F. or higher for 15 seconds. Remove from heat and break each filet into pieces. CCP: Hold hot at 60°C/140°F or higher for service.
4. To Serve: Heat tortillas or taco shells according to package directions. Divide fish evenly between tortillas (130 g/1 1/2 oz. per) and top each with 1/4 cup lettuce, 15 mL/1 tbsp. cheese and 15 mL/1 tbsp. yogurt-salsa cream. Roll to enclose and serve. Or divide fish and fillings between 2 tacos per serving and serve while hot.
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