tailgating SPECIAL ADVERTISING SEC TION
Fish Tacos with
PREP: 25 min. GRILL: 4 min.
4 to 5 fresh or frozen skinless red
snapper, tilapia, or sole fillets, ½ inch
thick (about 1 pound total)
1 tablespoon vegetable oil
1 teaspoon ground ancho chile pepper
½ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup sour cream
1 teaspoon finely chopped canned
chipotle chile pepper in adobo sauce
12 6-inch corn or flour tortillas
2 cups shredded cabbage or romaine
1 ripe avocado, seeded, peeled, and
thinly sliced (optional)
1 cup refrigerated salsa
1 lime, cut into wedges
Snipped fresh cilantro (optional)
1. Thaw fish, if frozen. Rinse fish; pat dry
with paper towels. Brush oil over both sides
of fish. For rub, in a small bowl stir together
ground ancho pepper, cumin, salt, and black
pepper. Sprinkle mixture over both sides of
fish; rub in with your fingers.
2. For chipotle cream, in another small
bowl stir together sour cream and chopped
chipotle pepper; set aside. Wrap tortillas
tightly in foil.
3. For a charcoal grill, grease the rack of an
uncovered grill. Place fish and the tortilla
packet on the rack directly over medium-hot
coals. Grill for 4 to 6 minutes or until fish
begins to flake when tested with a fork and
tortillas are heated through, turning fish
and tortilla packet once halfway through
grilling. (For a gas grill, preheat grill.
Reduce heat to medium-high. Place fish and
tortilla packet on greased grill rack over
heat. Cover and grill as directed.)
4. Using a fork, break fish into pieces. Fill
warm tortillas with cabbage, avocado slices
(if desired), and fish. Serve with chipotle
cream, salsa, lime wedges, and, if desired,
cilantro. Makes 6 servings.
PER SERVING: 293 cal., 9 g fat (3 g sat. fat),
35 mg chol., 493 mg sodium, 34 g carb., 4 g
fiber, 19 g pro.
FISH TACO POINTERS
WHY DRY? After rinsing fish
pieces with cool water, dry them
thoroughly by patting gently with
paper towels on all sides. A dry
surface helps the seasoning evenly
coat and stick to the fish.
HEAT 'EM UP The method for
warming tortillas on the grill is
the same whether they are corn or
flour. Wrap the tortillas tightly in
foil, then grill the packet for about
5 minutes, turning once so they
heat evenly. If you need to keep
them warm after that, place the
packet on a part of the grill rack
not directly over the heat source
or move to an elevated warming
level, if your grill has one.
BASKE T Fish is notoriously
prone to sticking on the grill and,
if stuck, will break apart when
you try to flip it. Save yourself
the hassle and use a grill basket,
which makes turning fish on the
grill a cinch. If you don't have
one, prevent sticking by making
sure the grate is scrubbed
spotless, then grease it well with
IS IT DONE? Properly cooked
fish is opaque with a flaky
texture. To test for doneness,
insert a fork into the fish and
gently twist. The fish is done as
soon as it begins to flake easily.
Always test fish for doneness at
the minimum cooking time.
or seafood quickly over a hot fire—
keeps it from becoming dry.