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“We can’t get enough barbecued fish at our house. This recipe can be made in advance and served cold, or eaten hot off the grill. It’s fantastic either way!” —Martha Benoit, Proctorsville, Vermont
This recipe is:
Contest Winning
Nutritional Facts 2 tacos equals 446 calories, 12 g fat (2 g saturated fat), 23 mg cholesterol, 650 mg sodium, 68 g carbohydrate, 5 g fiber, 19 g protein.
Originally published as Martha's Fish Tacos in Taste of Home April/May 2011, p83
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Dave Lieberman grills delicious fish tacos.Related RecipeIngredients: * 3/4 cup fat-free sour cream * 1 can (4 ounces) chopped green chilies * 1 tablespoon fresh cilantro leaves * 1 tablespoon lime juice * 4 tilapia fillets (4 ounces each) * 1/2 cup all-purpose flour * 1 egg white, beaten * 1/2 cup panko (Japanese) bread crumbs * 1 tablespoon canola oil * 1/2 teaspoon salt * 1/2…
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Reviewed on Jan. 19, 2012 by tnewell
My husband loved these. I didn't have tomatoes or taco sauce, so I just used salsa. It's winter so, no cob either, just used frozen corn w/sea salt. We used multigrain taco shells. Made a really nice meal, tasted light & was filling.
Reviewed on May. 02, 2011 by ba2bassett
My family LOVED these!
Reviewed on Apr. 06, 2011 by karen8666
This was DELICIOUS! It was light and filling. I didn't cook on grill but prepared inside and added some shrimp. One of our favorite meals!
Reviewed on Mar. 15, 2011 by Hannah0418
i wasn't a fan. didn't think flavor was anything special.
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