• 5servings
  • 30minutes
  • 240calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, E
MineralsSelenium, Iodine, Fluorine, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb white fish fillets, such as tilapia or catfish

  2. 2 tablespoons Old El Paso® 40% less-sodium taco seasoning mix (from 1 oz package)

  3. 3 tablespoons reduced-fat ranch dressing

  4. 4 cups coleslaw mix (shredded cabbage and carrots)

  5. 1 small jalapeño chile, seeded, finely chopped

  6. 10 corn tortillas (6 inch)

  7. 1 1/4 cups sliced radishes (about 10)

  8. Red pepper sauce to taste, if desired

  9. Tomatillo salsa, if desired

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.


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