Grilled Fish Tacos And Rice

Name: Grilled Fish Tacos And Rice
Ingredients: 2 cups water; 1 tablespoon butter; 1 1/2 tablespoons fresh cilantro coarsely chopped; 4 white fish fillets tilapia, snapper, basa, 1 1/2 lb; thawed; 1 lime divided; 1/2 teaspoon adobo seasoning Spanish seasoned salt; 1 cup long grain white rice; 1 1/3 cups shredded cabbage; 4 flour tortillas 10-inch; 1/4 cup artichoke Deli, and spinach dip; 1/4 cup mild salsa; 1/4 cup sliced black olives

12 ingredients

8 steps

Ingredients

2 cups water
1 tablespoon butter
1 1/2 tablespoons fresh cilantro coarsely chopped
4 white fish fillets tilapia, snapper, basa, 1 1/2 lb; thawed
1 lime divided
1/2 teaspoon adobo seasoning Spanish seasoned salt
1 cup long grain white rice
1 1/3 cups shredded cabbage
4 flour tortillas 10-inch
1/4 cup artichoke Deli, and spinach dip
1/4 cup mild salsa
1/4 cup sliced black olives

Directions

1

Preheat 2-sided tabletop grill. Place water and butter in medium saucepan; cover and bring to a boil on high for rice.
2

Squeeze juice of one-half lime (1/2 tablespoon) over fish; sprinkle both sides of fish with adobo. Let stand 10 minutes to marinate.
3

Stir rice into boiling water, cover, and reduce heat to low; simmer 20-25 minutes or until water is absorbed (do not stir).
4

Place cabbage and cilantro in medium bowl. Squeeze juice of remaining one-half lime (1/2 tablespoon) over cabbage; stir to coat and set aside.
5

Place fish on grill; close lid and cook 3-4 minutes until fish is 145°F (or flesh separates easily).
6

Heat tortillas in microwave following package instructions.
7

Spread 1 tablespoon artichoke dip over each tortilla. Add fish strips down center; top with cabbage mixture, salsa, and olives. Fold lower edge of tortilla up over filling, fold right side over, and then roll tightly. Fluff rice with fork and serve.
8

Complete your meal with fresh salad blend and sliced tomatoes.