Halibut Tacos With Avocado Sauce
Adapted from CooksAid.com
Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 456 |
| Total Fat | 18 g |
| Saturated Fat | 3 g |
| Sodium | 367 mg |
| Total Carbohydrate | 34 g |
| Dietary Fiber | 6.5 g |
| Protein | 42 g |
Servings and Times
| Servings | 2 |
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| Halibut | ¾ pound |
| Olive oil | 2 teaspoons |
| Lemon pepper seasoning | ½ teaspoon |
| Plain low-fat yogurt | ¼ cup |
| Avocado, coarsely chopped | ½ medium |
| Juice of ½ lime | |
| Salt | 1/8 teaspoon |
| Dash of cayenne pepper (optional) | |
| White corn tortillas | 4 |
| Small tomato, chopped | 1 |
| Shredded red cabbage or coleslaw mix | ½ cup |
| Lime, sliced | ½ |
- Directions
- Rub halibut with olive oil and season with lemon pepper. Grill (on a grill or grill pan) over medium-high heat 4-6 minutes per side, or until cooked through.
- In the meantime, blend yogurt, avocado, lime juice, salt, and cayenne pepper in food processor or blender until smooth.
- Heat each tortilla in a small skillet over medium-high heat until warmed, about 30 seconds per side.
- Cut/break grilled fish into ¼-inch pieces. Fill each tortilla with fish pieces, cabbage, and tomato. Top with avocado sauce and serve with lime. wedges.
Exchanges
5 very lean meats; 3 fats; 2 starches
Side Suggestions: Refried Black Beans
Heat canned refried black beans over medium heat.
