Barbecued Fish Tacos - Kraft Recipes Top
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Barbecued Fish Tacos

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  • Coat a grill rack with nonstick spray. Preheat the grill. Brush the swordfish with 1/4 cup (60 mL) of the taco sauce and place on the hot grill. Grill 4" (11 cm) from the heat for 5 minutes per side per 1" (2.5 cm) thickness of fish, or until the fish is opaque and flakes easily when tested with a fork. Transfer to a medium bowl and flake with fork. Add the remaining 1 tablespoon (15 mL) of taco sauce and toss to coat.
  • Wrap the tortillas in plastic wrap and microwave on high power for 1 minute to soften. Place the tortillas on a flat surface. Divide the lettuce among them, arranging it in a row in the center of each. Top with the fish. Sprinkle with the scallions and Monterey Jack. Top with the salsa and sour cream.
  • Cut the lime into quarters and squeeze the juice over the filling. Fold the tortillas around the filling to enclose it.


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