Prepare a charcoal or gas grill for grilling over mediurn-high heat.
Place the fillets in a glass or ceramic dish just large enough to hold them. ln a small bowl, combine the oil, cumin, and chile
powder, Pour over the fish and turn to coat evenly on both sides. Let stand at room temperature for about 30 minutes.
Wrap the tortillas in aluminum foil. lf using a grill, place the tortillas on the edge of grill rack and let them heat for about 10 minutes on each side. lf using a broiler, preheat the broiler now and place the tortilla packet in the oven to heat for about 20 minutes..
Oil the grill rack. Place the peppers and onions in a grill basket. Place fillets on the grill rack.. Cook the peppers/onions until softened and lightly browned, 4-5 minutes. Cook the fillets, turning once, until lightly browned and opaque throughout, 2-3 minutes on each side. Transfer fish to a cutting board and cut into strips.
Place 2 tortillas on each of 4 warmed individual plates. Divide the peppers and fish evenly among the tortillas. Top the tacos with the salsa, black beans, peppers and onions, and guacamole
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1892g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 939 (36%)|
|Amt Per Serving||% DV|
|Total Fat 104.3g||139 %|
|Saturated Fat 49.9g||249 %|
|Monounsaturated Fat 34.8g|
|Polyunsanturated Fat 12.9g|
|Cholesterol 397.6mg||122 %|
|Sodium 2514.1mg||87 %|
|Potassium 5770.1mg||152 %|
|Total Carbohydrate 278.8g||82 %|
|Dietary Fiber 30.7g||123 %|
|Sugars, other 248.1g|
|Protein 155.6g||222 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2633
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