• 1 pound fresh or frozen skinless cod, sole or flounder filets, 1/2 inch thick
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 12 fat-free flour tortillas


  1. Thaw fish, if frozen. Arrange fish in a 2-quart square baking dish; set aside. In a small bowl whisk together lemon juice, oil, chili powder, cumin, salt and pepper. Pour over fish. Turn fish to coat with marinade. Stack tortillas and wrap in foil.
  2. On the grill, grill fish and tortillas on the greased rack of an uncovered grill directly over medium coals for 4 to 6 minutes or until fish flakes easily when tested with a fork and tortillas are warmed, turning tortilla stack once.
  3. Transfer fish to a cutting board. Cut or flake fish into 1-inch pieces. Serve in warmed tortillas topped with pineapple salsa and/or chipotle coleslaw.

Nutritional Facts
(each taco)
Calories: 400 kcal; Protein: 36g; Fat: 3g; Carbohydrates: 37g