Grilled Fish Tacos with Creamy Avocado Topping

 

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

• 1 Heat gas or charcoal grill. In medium bowl, mix avocado, cilantro and dressing. Set aside. Heat taco shells as directed on package.
• 2 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.