Tilapia Tacos With Cucumber Relish
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 1 tablespoon olive oil, plus more for the grill
- 4 6-ounce tilapia, halibut, or black bass fillets
- 1 teaspoon ground coriander
- kosher salt and black pepper
- 6 radishes, sliced
- 1 cucumber, halved and sliced
- 2 tablespoons fresh lime juice, plus lime wedges for serving
- 8 corn tortillas, warmed
- 1 cup fresh cilantro leaves
- 1/4 cup sour cream
Directions
- Heat grill to high; oil grill. Season the fish with the coriander, ½ teaspoon salt, and ¼ teaspoon pepper and grill until cooked through, 1 to 2 minutes per side. Break into pieces.
- In a medium bowl, toss the radishes and cucumber with the lime juice, oil, and ¼ teaspoon each salt and pepper. Serve the fish in the tortillas with the cucumber relish, cilantro, sour cream, and lime wedges.
Nutritional Information
- Per Serving
- Calories 363
- Fat 12g
- Sat Fat 4g
- Cholesterol 83mg
- Sodium 466mg
- Protein 38g
- Carbohydrate 28g
- Sugar 3g
- Fiber 4g
- Iron 2mg
- Calcium 89mg
What does this mean? See
Nutrition 101
.
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Quick Tip
To prevent the fish from sticking to the grill, make sure the grate is very clean. Get it good and hot and oil it well before
adding the fish.
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