Fish Tacos

Prep Time: 20 Minutes • Start to Finish: 20 Minutes • Makes 8 tacos

• Tacos
• 1 lb sea bass, red snapper or other medium-firm fish fillets
• 1 tablespoon olive oil
• 1 teaspoon ground cumin or chili powder
• ½ teaspoon salt
• ¼ teaspoon pepper
• 8 soft corn tortillas (6 inch), heated as directed on package
• ¼ cup sour cream
• ½ cup chunky-style salsa
• Toppings, if desired
• Shredded lettuce
• Chopped avocado
• Chopped tomato
• Chopped onion
• Chopped fresh cilantro
• Fresh lime wedges

1 Heat gas or charcoal grill. Brush fish with oil; sprinkle with cumin, salt and pepper.

2 Carefully brush additional oil on grill rack. Place fish on grill over medium heat. Cover grill; cook 5 to 7 minutes, turning once, until fish flakes easily with fork.

3 Spread one side of each tortilla with sour cream; top with fish, salsa and choice of toppings. Squeeze lime juice over tacos. Serve immediately.

1 Taco: Calories 150; Total Fat 6g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 30mg; Sodium 290mg; Total Carbohydrate 12g (Dietary Fiber 1g); Protein 12g Exchanges: ½ Starch, ½ Other Carbohydrate, 1½ Very Lean Meat, 1 Fat Carbohydrate Choices: 1

Tip Make it a Mexican meal by serving these tacos with cooked brown rice tossed with chopped fresh cilantro plus watermelon wedges.