Recipe Summary

25 mins
30 mins
4 mins
59 mins


Ingredient Checklist


For marinade:
  • In a small bowl, combine wine, oil, parsley, Worcestershire marinade, rosemary, and pepper. Pour over fish. Close bag. Marinate in the refrigerator for 30 to 60 minutes, turning the bag occasionally. Drain fish, discarding ay marinade. Measure thickness of fish. Stack tortillas and wrap in foil.

  • Thaw fish, if frozen. Rinse fish; pat dry. Place fish in a resealable plastic bag set in a shallow dish.

For a charcoal grill:
  • Grill fish on the well-greased rack of an uncovered grill directly over medium coals for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork, turning fish once. Grill tortilla stack on grill rack over heat about 5 minutes or until heated through, turning once. (For a gas grill: Preheat grill. Reduce heat to medium. Place fish and tortilla stack on greased grill rack over heat. Cover and grill as above.)

  • Transfer fish to a cutting board. Using a fork, flake fish into bite-size pieces. Fill warmed tortillas with shredded lettuce, fish pieces and Cherry Salsa. If you like, serve with sour cream. Makes 8 tacos, 4 servings.

*Grilling Tip:

For delicate foods like fish, use oil on the grate or foil to keep it from sticking.

Nutrition Facts

642 calories; fat 23g; cholesterol 85mg; saturated fat 4g; carbohydrates 64g; mono fat 5g; poly fat 4g; insoluble fiber 7g; sugars 26g; protein 34g; vitamin a 1311.9IU; vitamin c 28.9mg; thiamin 0.6mg; riboflavin 0.4mg; niacin equivalents 7.1mg; vitamin b6 0.6mg; folate 121mcg; vitamin b12 1.5mcg; sodium 956mg; potassium 1011mg; calcium 181.7mg; iron 3.8mg.