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Grilled Fish Tacos with Creamy Avocado Topping

Prep Time: 20 minutes

Cook Time: 10 minutes

Servings: 6

Halibut is a fresh, healthy spin on traditional tacos.


  1 avocado, pitted, peeled and diced

  2 Tbs chopped fresh cilantro

  1/3 cup ranch dressing

  1 package (4.6 oz) Old El Paso® taco shells (12 shells)

  1 Tbs vegetable oil

  1 1/2 tsp lemon-pepper seasoning

  1 tsp chili powder

  1/4 tsp salt

  1 1/2 lb halibut, skin removed, cut into 1-inch pieces

  1 cup shredded lettuce or mixed salad greens

  1 small tomato, diced

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Heat gas or charcoal grill. In medium bowl, mix avocado, cilantro and dressing. Set aside. Heat taco shells as directed on package.

In large bowl, mix oil, lemon-pepper seasoning, chili powder and salt. Add halibut; toss gently to coat. Place halibut in grill basket. Place basket on grill over medium heat. Cover grill; cook 5 to 10 minutes or until fish flakes easily with fork, rearranging twice. Fill taco shells with fish, lettuce, avocado mixture and tomato.

No lemon-pepper seasoning? Use black pepper for a slightly different taste.

Tip: If you prefer soft tacos, use Old El Paso® flour tortillas in place of the taco shells.

Nutritional Information:

Calories 300

Calories from Fat 160

Total Fat 18g 

Saturated Fat 3g 

Trans fat 2g 

Cholesterol 50mg 

Sodium 560mg 

Total Carbohydrate 17g 

Dietary Fiber 3g 

Protein 18g