Steps:
- Preheat gas or charcoal grill. Place fish fillets on a plate; rub each fillet on both sides with the oil. In a small bowl combine chili powder, cumin, salt, and pepper; rub onto fillets on both sides. Stack tortillas and wrap in foil, if using. For chipotle cream, in another small bowl combine sour cream and chipotle pepper; set aside. For a charcoal grill, place fish and tortilla stack on the greased rack of an uncovered grill directly over medium coals just until fish flakes easily when tested with a fork and tortillas are warm, turning fish and tortilla stack once. Allow 4 to 6 minutes per 1/2-inch thickness of fish. (For a gas grill, preheat grill. Reduce heat to medium. Place fish and tortilla stack on greased grill rack over heat. Cover and grill as above.) Top tostadas or fill tortillas with lettuce, fish, and avocado slices. Serve with salsa, chipotle cream, lime wedges, and cilantro, if desired. Serve with Black Bean Salad (recipe below), if desired. Makes 6 servings. Per serving: 215 cal., 9 g fat (3 g sat. fat), 35 mg chol., 515 mg sodium, 15 g carbo., 3 g fiber, 18 g pro.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love