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Grilled Fish Tacos https://www.metro.ca/userfiles/image/recipes/grilled_fish_tacos-11293.jpg PT20M PT20M PT40M
Pat dry fish fillets between 2 layers of paper towel. Place fish and herb dressing into a bowl tossing to coat. Let marinate 30 minutes.Meanwhile prepare the tartar sauce; in a small bowl combine maychup, relish, parsley, lemon and hot sauce.Preheat gas grill on high.Barbecue fish for 2-3 minutes on each side until fish flakes easily.Remove to a plate.Grill tortillas until lightly charred.Top each tortilla beginning with romaine, coleslaw mix, grilled fish, about 2 tsp tartar sauce each, and finishing with tomato and red onion.Season with pepper to taste and serve with lemon wedges.Source: Kraft Heinz
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1 lb (400 g) lean 1/2'' inch (1,25 cm) thick white fish like tilapia, cod, mahi mahi, halibut or snapper 1/3 cup (80 ml) Kraft Classic Herb dressing 8 small 6'' inch (15 cm) soft tortillas 2 cups (500 ml) romaine lettuce shredded 2 cups (500 ml) coleslaw mix 1 cup (250 ml) tomatoes diced 1/2 cup (125 ml) red onion thinly sliced To taste black pepper lemon wedges Spicy Mayochup Tartar Sauce 1/2 cup (125 ml) Heinz mayochup 2 tablespoon (30 ml) green relish 2 tablespoon (30 ml) parsley finely chopp 1 teaspoon (15 ml) lemon juice 1 tablespoon (15 ml) hot sauce
Grilled Fish Tacos

Grilled Fish Tacos

Rate this recipe
2 Votes
4
Main course
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 lb
    (400 g)
    lean 1/2'' inch (1,25 cm) thick white fish like tilapia, cod, mahi mahi, halibut or snapper
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  • 1/3 cup
    (80 ml)
    Kraft Classic Herb dressing
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  • 8
    small 6'' inch (15 cm) soft tortillas
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  • 2 cups
    (500 ml)
    romaine lettuce shredded
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    CAULIFLOWER OR ATTITUDE SALADS OR GREEN FRENCH BEANS

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    PRODUCT OF CANADA, CANADA No. 1 GRADE or 128 - 142 g PRODUCT OF CANADA OR U.S.A., SELECTED VARIETIES or 400 g PRODUCT OF GUATEMALA


  • 2 cups
    (500 ml)
    coleslaw mix
  • 1 cup
    (250 ml)
    tomatoes diced
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  • 1/2 cup
    (125 ml)
    red onion thinly sliced
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    LARGE GALA, McINTOSH, CORTLAND OR EMPIRE APPLES OR CARROTS OR YELLOW ONIONS

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  • To taste
    black pepper

  • lemon wedges
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    LEMONS OR BLUEBERRIES

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    2 lb, PRODUCT OF ARGENTINA OR SOUTH AFRICA or PINT, PRODUCT OF PERU No. 1 GRADE



  • Spicy Mayochup Tartar Sauce
  • 1/2 cup
    (125 ml)
    Heinz mayochup
  • 2 tablespoon
    (30 ml)
    green relish
  • 2 tablespoon
    (30 ml)
    parsley finely chopp
  • 1 teaspoon
    (15 ml)
    lemon juice
  • 1 tablespoon
    (15 ml)
    hot sauce
Imprimer ma sélection

Preparation

Pat dry fish fillets between 2 layers of paper towel. Place fish and herb dressing into a bowl tossing to coat. Let marinate 30 minutes.

Meanwhile prepare the tartar sauce; in a small bowl combine maychup, relish, parsley, lemon and hot sauce.

Preheat gas grill on high.

Barbecue fish for 2-3 minutes on each side until fish flakes easily.

Remove to a plate.

Grill tortillas until lightly charred.

Top each tortilla beginning with romaine, coleslaw mix, grilled fish, about 2 tsp tartar sauce each, and finishing with tomato and red onion.

Season with pepper to taste and serve with lemon wedges.

Source: Kraft Heinz

Source : Kraft

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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