Grilled Fish Tacos

lb firm white fish fillets (such as sea bass, red snapper or halibut) or uncooked medium shrimp, peeled, deveined

tablespoon olive or vegetable oil

teaspoon ground cumin

1/2

teaspoon coarse (kosher or sea) salt

1/4

teaspoon pepper

tablespoons fresh lemon juice

soft corn tortillas (6 inch)

Toppers (shredded lettuce, chopped avocado, chopped tomatoes, chopped onion and chopped fresh cilantro), if desired

1/2

cup pico de gallo salsa or regular salsa

1/3

cup sour cream, if desired

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1

Brush grill rack with vegetable oil. Heat gas or charcoal grill.
2

Brush fish fillets with 1 tablespoon olive oil; sprinkle with cumin, salt and pepper.
3

Place fish on grill. Cover grill; cook over medium heat 5 to 7 minutes, turning once, until fish flakes easily with fork. Cut fish into 8 serving pieces. Drizzle lemon juice over fish.
4

Heat tortillas as directed on package. Add fish, toppers, salsa and sour cream.