Grilled fish is a fresh and healthy taco filling. We like to dress these tacos with our Guacamole with Cilantro and Patio Pico de Gallo.

Yield: Makes 6.



  • 1/4 cup canola oil
  • 1/4 cup fresh lime juice
  • 5 cilantro stems (leaves removed)
  • 4 firm-fleshed white fish fillets (about 6 oz/175 g each)
  • 1 tsp salt
  • 1/2 tsp freshly ground pepper
  • 2 tbsp chopped fresh cilantro
  • 2 tsp grated lime peel
  • 6 flour tortillas (8 inch)
  • Guacamole with Cilantro*
  • Patio Pico de Gallo*


  1. To prepare marinade, combine oil, lime juice and cilantro stems in a large heavy zip-lock plastic bag. Add fish and squeeze bag to coat fish with marinade; seal bag. Let stand for 20 minutes.
  2. Meanwhile, preheat natural gas barbecue on high heat for 10 - 15 minutes.
  3. Remove fish from marinade; discard marinade and cilantro stems. Sprinkle fish with salt and pepper.
  4. Grill fish until fish flakes easily with a fork, about 2 - 3 minutes per side. Transfer fish to a cutting board. When cool enough to handle, flake fish into large chunks.
  5. Transfer fish to a serving dish. Add chopped cilantro and lime peel; stir to combine. Place fish mixture on one side of each tortilla, dividing equally. Top with Guacamole with Cilantro and Patio Pico de Gallo. Fold tortillas in half.
Nutritional analysis per taco:

346 calories, 15.2 g fat, 26.5 g protein, 24.2 g carbohydrate, 1.6 g fibre, 747 mg sodium

*Ingredient not included in nutritional analysis.