Grilled Fish Tacos
Serve with Mexican Rice or Beans if desired.

Servings: 4 - 2 tacos per serving

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• 1 tablespoon fresh lime juice
• 2 teaspoons canola oil
• 2 garlic cloves, minced
• 2 teaspoons chili powder
• 3/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground cayenne pepper
• 1 pound firm white fish fillets (Halibut and Tilapia work fine)
• 8 - 8 inch Mission Carb Balance whole wheat tortillas
• Lime wedges

Salsa:
• 2 cups chopped tomatoes
• 1/4 cup sliced green onions
• 1 jalapeño pepper, seeded and minced
• 1/4 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1/4 teaspoon salt

For Salsa:
Combine ingredients in a medium bowl; stir well.

For Tacos:
Combine first 8 ingredients in a bowl. Add fish; toss to coat. Cover and
refrigerate 15 minutes.

Wrap tortillas in foil. Place fish and tortillas on a grill rack coated
with cooking spray. Grill fish, covered with grill lid, over medium-high
heat (350° to 400°) 3 minutes on each side or until fish flakes easily with
a fork.

Divide fish among tortillas; top with relish. Serve with lime wedges.

Per Serving (2 tacos): 337 Calories; 10g Fat (25.1% calories from fat); 3g
Saturated Fat; 31g Protein; 33g Carbohydrate; 22g Dietary Fiber; 36mg
Cholesterol; 751mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1
Vegetable; 0 Fruit; 1/2 Fat.

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