Grilled Fish Tacos

Ingredients

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.