Grilled Chipotle Fish Tacos
|Amount Per Serving||Value|
|Protein (g)||0.0 g|
|Total Carbohydrates (g)||0.0 g|
|Sugar (g)||0.0 g|
|Calcium (mg)||0.0 mg|
|Fibre (g)||0.0 g|
|Sodium (mg)||0.0 mg|
|Fat (g)||0.0 g|
|Saturated Fat (g)||0.0 g|
|Trans Fat (g)||0.0 g|
|Cholesterol (mg)||0.0 mg|
|Iron (mg)||0.0 mg|
|Vitamin A||0.0 IU|
|Vitamin C||0.0 mg|
- 3/4 cup Italian dressing
- 1/2 tsp. ground chipotle pepper
- 1 1/2 lbs. cod fillets or other firm white fish fillets
- 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise
- 1 Tbsp. lime juice
- 2 cups shredded green cabbage
- 2 Tbsp. chopped fresh cilantro (optional)
- 12 corn tortillas, warmed
Or Try It With
Combine dressing with chipotle chile pepper in small bowl; reserve 2 tablespoons.
Pour remaining dressing mixture over cod in large resealable plastic bag; turn to coat. Close bag and marinate in refrigerator 30 minutes.
Meanwhile, combine Hellmann's® or Best Foods® Real Mayonnaise, lime juice and 2 tablespoons reserved Dressing mixture in medium bowl. Stir in cabbage and cilantro; chill, if desired.
Remove cod from marinade, discarding marinade. Grill or broil cod, turning once, 15 minutes or until cod flakes with a fork. To serve, arrange cod in tortillas, then top with cabbage mixture.
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