Grilled Snapper Tacos With Baby Tomatoes and Baby Peppers
March, 2002

Serves 4 / Use a cast-iron skillet or broiler pan if you prepare this on the grill so that veggies don't fall through the grate. This dish can also be prepared on the stove using a frying pan and any mild-flavored fish.

2 pounds red snapper fillets
1 tablespoon chili powder
1 teaspoon dried oregano
Salt and pepper
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons red wine vinegar
2 teaspoons Worcestershire sauce
1/4 teaspoon cumin
1/2 pound mixed baby green and red peppers, stems and seeds removed
1 bunch green onions or scallions, thinly sliced
1 pound baby tomatoes
Corn or whole-wheat flour tortillas (2 per person)
Low-fat sour cream
2 cups grated cabbage
Lime wedges

1. Sprinkle fish with chili powder, oregano, salt, and pepper. Set aside.
2. Heat grill to medium-high. Heat broiler pan or skillet over coals. Add oil, garlic, vinegar, Worcestershire sauce, and cumin to pan; heat 1 minute. Add peppers and onions; sauté for 5-8 minutes. Add tomatoes and cook until heated through, 3-5 minutes. Set pan aside.
3. Grill fish for 10-15 minutes until it flakes when tested with a fork.
4. Fill tortillas with pieces of fish and vegetables. Garnish with sour cream, cabbage and lime.

Calories 480,Fat 13,Perfat 24,Cholesterol 84,Carbo 40,Protein 53