Grilled Fish Tacos with Creamy Avocado Topping
Preparation Time: 20 minutes
Cook Time: 10 minutes
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
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.
Calories from Fat 160
Total Fat 18g
Saturated Fat 3g
Trans fat 2g
Total Carbohydrate 17g
Dietary Fiber 3g