QUICK GRILLED FISH TACOS

Quick Grilled Fish Tacos image

Nothing fishy going on here! Grill the fish and tortillas for these tasty tacos, and dinner's done in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 5

Number Of Ingredients 9

Ingredients

1 lb white fish fillets, such as tilapia or catfish
2 tablespoons Old El Paso™ 40% less-sodium taco seasoning mix (from 1 oz package)
3 tablespoons reduced-fat ranch dressing
4 cups coleslaw mix (shredded cabbage and carrots)
1 small jalapeño chile, seeded, finely chopped
10 corn tortillas (6 inch)
1 1/4 cups sliced radishes (about 10)
Red pepper sauce to taste, if desired
Tomatillo salsa, if desired

Steps:

Heat gas or charcoal grill. Cut 1 (18x12-inch) sheet of heavy-duty foil; spray with cooking spray. Sprinkle both sides of fish fillets with 2 teaspoons of the seasoning mix. Place fish on center of foil sheet. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
Place packet on grill over high heat. Cover grill; cook about 10 minutes, rotating packet 1/2 turn after 5 minutes, until fish flakes easily with fork. Let cool slightly; cut into bite-size chunks.
Meanwhile, in large bowl, mix dressing and remaining 4 teaspoons seasoning mix. Add coleslaw mix and chile; toss to coat. Let stand 10 minutes. Meanwhile, wrap stack of tortillas in sheet of foil; place on coolest part of grill 5 to 10 minutes, turning occasionally, until steaming.
To serve, spoon about 1/4 cup fish chunks and 1/4 cup coleslaw mixture onto each tortilla; top with 2 tablespoons radishes. Fold tortillas around filling. Serve with pepper sauce and tomatillo salsa.

Nutrition Facts : Calories 240, Carbohydrate 30 g, Cholesterol 50 mg, Fat 1/2, Fiber 4 g, Protein 21 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 4 g, TransFat 0 g