Grilled Fish Tacos with Seasoned Sour Cream
Active Time: 15 minutes
Total Time: 20 minutes • Serves: 4
1/2 cup Schnucks sour cream
2 tablespoons favorite seafood seasoning or rub
1-1/4 pounds tilapia fillets
2 teaspoons Schnucks vegetable oil
8 soft taco flour tortillas
1 medium avocado, chopped
1 cup quartered cherry tomatoes
Heat grill pan over medium heat. In small bowl, stir sour cream and 1-1/2 teaspoons seafood seasoning.
Coat tilapia with oil; sprinkle with remaining 1½ tablespoons seafood seasoning. Place tilapia in pan; cook 6 minutes or until internal temperature reaches 145°F, turning once halfway through cooking. Transfer tilapia to plate; loosely cover with aluminum foil and let stand 5 minutes.
Cut tilapia lengthwise in half. Fill tortillas with tilapia, avocado and tomatoes; evenly top with Spiced Sour Cream.
Each serving: about 552 Calories, 24 g Fat (8 g Saturated), 141 mg Cholesterol, 1277 mg Sodium, 49 g Carbohydrates, 7 g Fiber, 46 g Protein
If time allows, let the Spiced Sour Cream sit 30 minutes or longer to allow the flavors to meld.
A common problem when preparing fish is overcooking, resulting in a dry texture. Properly cooked fish should be just opaque, flaky and moist.
Serve with lime wedges for squeezing over the tacos.