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This is one of my favorite quick, go-to meals when I am working full-time. The best part is my family loves when I make Grilled Fish Tacos!
Grilled Fish Tacos
1 pound fresh or frozen skinless cod, sole, or flounder fillets, 1/2 inch thick
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
12 fat-free flour tortillas (8 inch)
If the fish is frozen, thaw it before you begin.
Place the fish in a 2-quart square baking dish and set them aside.
Add the lemon juice, oil, chili powder, cumin and salt and pepper to a small bowl. Whisk these items together and the pour the mixture over the fish.
Turn the fish over to coat both sides. Cover the casserole dish with plastic wrap and put it in the refrigerator for about 15 minutes. Drain the fish and discard the marinade that remains.
Stack the tortillas and wrap the stack in aluminum foil.
Prepare your grill so the heat is medium hot. Place the fish and tortillas on a greased rack for 4 to 6 minutes or until the fish flakes when you test it with a fork. Do not close the cover of the grill. The tortillas need to be warm. You may want to turn the tortillas to ensure even heating.
Remove the fish from the grill and transfer it to a cutting board. Flake the fish, or cut it, into 1-inch pieces. Place the fish inside the warmed tortillas and top with your favorite taco toppings.
My family loves for me to make the Cilantro Slaw from the e-Meals Slow-Cooker Taco Recipe.
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