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Fish Tacos

Fish Tacos
This Recipe Is:

WebMD Recipe

  • 1/4 cup
    bottled peach sauce
  • 1/4 cup
    chardonnay, or other white wine
  • 1 tablespoon
    canola oil
  • 1.4 pounds
    halibut fillet, preferably a tail piece
  • 4 cups
    cabbage, shredded or coleslaw mix (found in bags in the produce department)
  • 1 cup
    salsa of your choice, (try roasted tomato or peach salsa)
  • avocado, diced
  • 2 tablespoons
    light mayonnaise, (optional)
  • 3 tablespoons
    fat-free sour cream, (optional)
    corn tortillas
    salt and pepper, as desired
  • flour tortillas
  1.  Mix peach sauce, white wine, and canola oil in a 2-cup measure, then spread over both sides of the halibut fillet(s) sitting in a plastic container. You'll probably need to cut the tail piece in half lengthwise to make two good size pieces. Sprinkle salt and pepper over the fish as desired. Cover container and keep in refrigerator for a few hours.
  2. When grill is good and hot, brush the cooking grate clean. Grill fish fillets over direct HIGH heat (with lid closed as much as possible) until the flesh is starting to break into flakes and the color is opaque throughout, about 5 minutes per side. Break fish into 8 equal-sized pieces to fit the length of a tortilla.
  3. Meanwhile, add shredded cabbage, salsa, and avocado, plus light mayonnaise and fat-free sour cream if desired, to a medium bowl. Toss to blend well.
  4. After fish comes off the grill, warm tortillas a few at a time over direct heat with the lid open for about 30 seconds per side.
  5. Assemble each taco by filling with about 1/2 cup of cabbage mixture and a piece of the fish.
Nutritional Information

Makes: 4 servings
Serving Size: 2 tacos each
  • Calories450
  • Protein39 g
  • Carbohydrates38 g
    • Dietary fiber6.5 g
  • Fat14.3 g
    • Saturated fat2.2 g
  • Cholesterol50 mg
  • Sodium420 mg
  • Calories from Fat33%
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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