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Grilled Baja-Style Fish Tacos

A popular and easily portable meal

Grilled Fish Tacos recipe to prevent colon cancer

Recipe for grilled Baja-style fish tacos from the American Cancer Society — Tom Hirschfeld/

Fish tacos are an easy, healthy meal and a great party item as well.

Serves  4

Prep time: 30 minutes or less including marinating

Total Time: 45 Minutes or less

1 tablespoon olive oil

2 tablespoons fresh lime juice, divided

1 pound swordfish steak or other hearty white fish fillets

(such as halibut or cod)

Salt and freshly ground black pepper

1/2 cup chopped fresh cilantro

1/4 cup reduced-fat or regular sour cream

1/4 cup good quality light mayonnaise, such as Hellmann's

1 jalapeño, seeded and finely chopped

8 (6-inch) corn tortillas

1 cup shredded cabbage or coleslaw mix

1 tomato, chopped, or Fresh Tomato Salsa or Tomatillo Salsa

(recipes below)

In a shallow plate, combine oil and 1 tablespoon lime juice.

Add fish, turning to coat, and marinate for 15 minutes.

Preheat a lightly oiled grill to medium-high.

Remove fish from marinade and sprinkle with salt and

pepper. Grill fish for 4 to 7 minutes per side, or until cooked

through. Remove from grill and let rest for 5 minutes before

slicing into 1/3- to 1/2-inch thick pieces.

Meanwhile, in a bowl, combine cilantro, sour cream,

mayonnaise, jalapeño and the remaining 1 tablespoon

lime juice.

Wrap the tortillas in a damp paper towel and warm in the

microwave on HIGH for 15 to 30 seconds.

Top each tortilla with cabbage, sour cream mixture and

fish. Sprinkle with tomatoes.

Nutrients per serving: 350 calories, 135 calories from fat, 15 g total fat, 3.6 grams saturated fat, 0 g trans fat, 4.8 g polyunsaturated fat, 5.4 g monounsaturated fat, 55 mg cholesterol, 270 mg sodium, 27 g carbohydrate, 4 g dietary fiber, 4 g sugar, 27 g protein

Next: Tomatillo and tomato salsa recipes. >>

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