1 TBS. olive or vegetable oil
1 tsp. ground cumin or chili powder
1/2 tsp. salt
1/4 tsp. pepper
8 corn tortillas (6 inch)
1/4 cup reduced-fat sour cream
Toppers (shredded lettuce, chopped avocado, chopped tomatoes, chopped onion and chopped fresh cilantro), if desired
1/2 cup chunky-style salsa
Heat gas or charcoal grill. Brush fish with oil; sprinkle with cumin, salt and pepper.
Carefully spray grill rack with cooking spray. Place fish on grill. Cover grill; cook over medium heat 5 to 7 minutes, turning once, until fish flakes easily with fork.
Heat tortillas as directed on package. Spread sour cream on tortillas. Add fish, Toppers and salsa.
(recipe and picture from bettycrocker.com)