Search Recipes

Enter Keywords or Ingredients:

Separate multiple keywords or ingredients with a space or comma.

Featured Products
Buy Now!
11" Square Grill Pan
Buy Now!
7" Santoku
Buy Now!
Buy Now!
Large Black Micro-Cooker®
Buy Now!
Professional Shears
Buy Now!
Sauté Tongs
Buy Now!
The Pampered Chef® 29 Minutes to Dinner, Volume 2


Grilled Fish Tacos

Grilled Fish Tacos
These tacos get much of their fresh flavor from the homemade salsa and tangy lime sauce.
2   limes, divided
2   plum tomatoes, seeded
1   small onion
1/3   cup (75 mL) snipped fresh cilantro
1/2   cup (125 mL) mayonnaise
2   tbsp (30 mL) milk
1   garlic clove, pressed
1/4   tsp (1 mL) salt
2   cups (500 mL) thinly sliced Napa cabbage, green tips only
1   avocado
8   (6-in./15-cm) corn tortillas
1   lb (450 g) skinless cod fillets
1/4   tsp (1 mL) coarsely ground black pepper
  1. Juice limes using Juicer to measure 1/4 cup (50 mL) juice. Dice tomatoes and chop onion using Santoku Knife. Snip cilantro using Professional Shears. For sauce, in Small Batter Bowl, combine 2 tbsp (30 mL) of the lime juice, mayonnaise, milk and pressed garlic; whisk until smooth. For salsa, combine remaining lime juice, tomatoes, onion, cilantro and salt in Classic Batter Bowl; mix well. Thinly slice cabbage. Peel, seed and thinly slice avocado.
  2. Heat Grill Pan over medium-high heat 3 minutes. Lightly spray tortillas with vegetable oil using Kitchen Spritzer. Place half of the tortillas onto pan; cook 2-3 minutes or until lightly browned, turning once using Sauté Tongs. Place tortillas in Large Micro-Cooker®; cover and keep warm. Repeat with remaining tortillas.
  3. Lightly spray same pan with vegetable oil using Kitchen Spritzer. Season cod with black pepper. Place cod onto pan; cook 5-8 minutes or until cod flakes easily with a fork, turning once. Remove cod from pan; flake into bite-size pieces. Top tortillas with cabbage, cod, sauce, salsa and avocado slices, as desired.

Yield: 4 servings

Nutrients per serving: Calories 500, Total Fat 31 g, Saturated Fat 4.5 mg, Cholesterol 60 mg, Carbohydrate 32 g, Protein 25 g, Sodium 370 mg, Fiber 7 g

Cook's Tips: Napa cabbage is a mild-flavored cabbage with tight, compact head of yellow-green leaves that are ruffled at the top.

Shredded cabbage is traditionally served in fish tacos. Here, napa cabbage is used for its lacy and tender texture, but the more readily available green cabbage can be used.

If desired, tilapia fillets can be substituted for the cod fillets.