Mexicana Grilled Fish Tacos

30 4 servings, 2 tacos (235 g) each
Recipe By
5
(2) 1 Review
Prep Time
30
min.
Total Time
30
min.
Servings

4 servings, 2 tacos (235 g) each

These fresh and flavourful tacos feature grilled fish for a twist on the classic fish taco.

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What You Need

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Make It

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  • Squeeze juice from 1 lime into small bowl. Add dressing and chili powder; mix well. Pour over fish in shallow dish; turn to evenly coat fish. Refrigerate 15 min. to marinate.
  • Meanwhile, mix Miracle Whip, garlic and hot sauce until blended.
  • Heat greased barbecue to medium-high heat. Remove fish from marinade; discard marinade. Grill fish 5 min. or until fish flakes easily with fork, turning after 4 min. Place fish in bowl; flake with fork. Squeeze juice from lime half over fish; mix lightly. Grill tortillas 20 sec. on each side or just until warmed.
  • Spread Miracle Whip mixture onto tortillas; top with fish, cabbage, onions, peppers, cheese and cilantro. Fold in half. Cut remaining lime into 8 wedges; serve with tacos.
*Made with a blend of oils including olive, canola, and soybean oil.

Shortcut

Prepare using bagged coleslaw blend (cabbage slaw mix).

Substitute

Preparing using small flour tortillas.

Substitute

Prepare using any other white fish fillets, such as halibut, red snapper or grouper.

Servings

  • 4 servings, 2 tacos (235 g) each

Nutritional Information

Serving Size 4 servings, 2 tacos (235 g) each
AMOUNT PER SERVING
Calories 430
% Daily Value
Total fat 17g
Saturated fat 6g
Cholesterol 75mg
Sodium 560mg
Carbohydrate 41g
Dietary fibre 5g
Sugars 4g
Protein 31g
   
Vitamin A 10 %DV
Vitamin C 60 %DV
Calcium 20 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • bernerlove |

    This was amazing!! Everyone loved it. Unfortunately we had to use plain flour tortillas (because corn tortilla unavailable in 4 stores!!) Despite the lack of corn tortillas, this meal brought us all back to Mexico with the infusion and aroma of fresh cilantro. We added diced radish to our tacos and as suggested in the recipe, we used the coleslaw mix as a short cut.Will definitely make again!

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