Grilled Amberjack Tacos

Ingredients

• 1.5 pounds amberjack fillets (3/)
• 12 8-inch flour tortillas ()
• 0.3 cup juice of lime 
• 0.8 cup no-salt-added salsa 
• 0.8 cup nonfat cream sour
• 1 teaspoon olive oil 
• 3 inch purple onion 
• 3 large pasilla peppers sweet red
• 3 cups romaine lettuce shredded
• 1 tablespoon tequila 

Equipment

• sauce pan
• grill
• ziploc bags

Directions

1. Place fish in a heavy-duty, zip-top plastic bag. Com- bine lime juice, tequila, and olive oil.
2. Pour juice mixture over fish; seal bag, and shake until fish is well coated. Marinate in refrigerator 30 minutes.
3. Remove fish from marinade, reserving marinade.
4. Place marinade in a small saucepan; bring to a boil.
5. Remove from heat, and set aside.
6. Cut peppers in half lengthwise; remove and discard stems, seeds, and membranes.
7. Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400).
8. Place peppers and onion slices on rack; grill, covered, 7 to 8 minutes on each side or until tender, basting occasionally with reserved marinade.
9. Cut peppers into thin strips, and cut onion slices in half. Set aside; keep warm.
10. Place fish on rack; grill, covered, 4 minutes on each side or until fish flakes easily when tested with a fork.
11. Cut fish into large chunks.
12. Spoon fish and vegetables evenly down center of each tortilla; top with lettuce, salsa, and sour cream.
13. Roll up tortillas, and serve immediately.