This would be phase 1 if you don't use the tortillas. I cut the ingredients since there are just two of us.
2 lbs Pacific cod or tilapia fillets 1/4 to 1/2 inch thick, thawed if frozen, rinsed and patted dry
3/4 cup fresh lime juice
3 tbsp Extra Virgin Olive Oil
3 cloves garlic, minced
1 cup bottled Taqueria Style Green Taco Sauce
6 TBSP light sour cream
1 1/2 packages (10 oz size) finely shredded cabbage (part green part red)
16 tortillas (use whole wheat)
fresh cilantro sprigs
Prepare a gas or charcoal grill for direct, medium-high heat (you can hold your hand 1 to 2 inches above cooking grate only 3-4 seconds).
While grill heats, in a gallon size resealable bag, combine fish, lime juice, olive oil and garlic. Press bag to seal and turn over several times to coat fish evenly with marinade. Set aside to marinade for 15 minutes
In a large bowl, whisk together taco sauce and sour cream until smooth. Add cabbage and mix to coat evenly. Set aside. Arrange tortillas in a stack and seal in foil.
Lift fish from marinade and discard marinade. Place fish and tortilla packet on a well-oiled cooking grate. Cover gas grill. Cook, turning fish and tortillas once with a wide spatula until fish is opaque in thickest part (cut to test) and tortillas are warmed through, 8 to 12 minutes total.
Transfer tortillas to a serving basket and fish to a bowl. Discard any bones and skin, break the hot fish into chunks. Wrap pieces of fish and cabbage mixture in warm tortillas. Add salt and cilantro to taste.
Serves 6 to 8
Prep and cook time: 50 minutes
Per serving: 301 calories, 16% (47 cals) from fat
32 grams protein
5.3 grams fat
1.1 gram saturated
29 gram carb (3.7 gram fiber)
290 mg sodium
33 mg chol
This was so good and so easy! I loved the flavor. This one is definitely coming back!