GRILLED FISH TACOS WITH CREAMY AVOCADO TOPPING

Grilled Fish Tacos with Creamy Avocado Topping image

Halibut is a fresh, healthy spin on traditional tacos.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 11

Previous Next

Ingredients

1 avocado, pitted, peeled and diced
2 tablespoons chopped fresh cilantro
1/3 cup ranch dressing
1 package (4.6 oz) Old El Paso™ taco shells (12 shells)
1 tablespoon vegetable oil
1 1/2 teaspoons lemon-pepper seasoning
1 teaspoon chili powder
1/4 teaspoon 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

Steps:

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.

Nutrition Facts : Calories 300, Carbohydrate 17 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 3 g, Protein 18 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 0 g, TransFat 1 1/2 g