Ingredients
1
pound firm white fish fillets, such as sea bass, red snapper or halibut
1
tablespoon olive or vegetable oil
1
teaspoon ground cumin or chili powder
1/2
teaspoon salt
1/4
teaspoon pepper
8
corn tortillas (6 inches in diameter)
1/4
cup sour cream
Toppers (shredded lettuce, chopped avocado, chopped tomatoes, chopped onion and chopped fresh cilantro), if desired
1/2
cup Old El Paso™ Thick ’n Chunky salsa
Preparation
Spray grill rack with cooking spray. Heat coals or gas grill for direct heat.
Brush fish with oil; sprinkle with cumin, salt and pepper. Cover and grill fish over medium heat 5 to 7 minutes, turning once, until fish flakes easily with fork.
Heat tortillas as directed on package. Spread sour cream on tortillas. Add fish, Toppers and salsa.
